Ingredients
2 chicken breast, skinned, boned
3 tbsp wine, white, dry
1 tbsp catsup
3 tbsp plum sauce
1/2 tsp salt
1/2 tsp sugar
3 tbsp oil
1/4 cup chicken broth
1 tsp cornstarch
1 tbsp water
Directions
Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2
tablespoons plum sauce, salt and sugar. Add chicken and marinate at
least 30 minutes, preferably overnight.
Heat wok or skillet over high heat. Add oil. Stir-fry chicken until
almost cooked, about 1 minute. Add chicken broth and remaining 1
tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring frequently, until
sauce is thickened and translucent.
Recipe from "Too Busy To Cook", published by Bon Appetit, 1981.
Servings: 4 servings
Chicken With Plum Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into distant history, at least as far as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these old recipes were just simple pictorial instructions for food preparation.
Closer to modern times, there were two interesting books published in the 1300s ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are not about the indian food that appears on menues today, but instead accounts of the types of food on the tables of the upper classes of the time. By the time we get to the twentieth century, cookery publications were in high demand, as a result of higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Chicken With Plum Sauce recipe.
