Chicken With Water Chestnuts Recipe


Ingredients

1/2 lb boneless chicken breasts skinned
1 egg white
1 tsp salt
2 tsp cornstarch
1/2 lb water chestnuts, fresh or canned (, drained weight)
1/2 cup peanut oil
1 tbsp finely chopped garlic
2 tsp finely chopped ginger
1 tbsp chili bean sauce
2 tbsp dark soy sauce
2 tsp rice wine or dry sherry
2 tsp sugar
1/2 tsp salt
2 tsp sesame oil


Directions

CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white,
salt and cornstarch in a small bowl and put the mixture into the
refrigerator for about 20 minutes. If you are using fresh water
chestnuts, peel them. If you are using canned water chestnuts, drain
them well and rinse in cold water. Coarsely chop the water chestnuts.
Heat a wok or large saute pan until it is hot and add the oil. When
it is moderately hot, add the chicken cubes and stir to keep them
from sticking. When the chicken pieces turn white, about 2 minutes,
quickly drain the chicken and all the oil into a stainless steel
colander set in a bowl. Clean the wok and reheat. Return 2
tablespoons of oil to the wok, add the garlic and ginger, and
stir-fry for 30 seconds. Then add the water chestnuts, chili bean
sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry
for 1 minute. Return the chicken to the wok and continue to cook for
another 2 minutes. Add the sesame oil, give the mixture a final stir,
and serve at once.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK


Servings: 4 servings

 

 

Chicken With Water Chestnuts Recipe brought to you by Recipe Ideas


Categories: Chicken; Nut; Poultry


The History of Recipes

It is quite feasible to track the history of written cooking instructions way back into history, in fact as far back as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these early cookbooks were just simple pictorial recipes for food preparation.

The truth of the matter is, the most ancient recipe in existence, according to experts are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated.

Much later, in Roman times a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius recounts how the ancient cooks used many different spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley.

Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on cooking, many of which still exist in private libraries.

Over the succeeding few hundred years, the wealthy families of the West competed with each other to lay on the best banquets, and because of this chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes of the day.

The TV revolution brought us cooking programs and the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this recipe site.

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We hope you enjoy this Chicken With Water Chestnuts recipe.

 


Chicken With Water Chestnuts Recipe, one of many tasty recipes brought to you by Recipes Ideas




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