Ingredients
1 lb boned,skinned chicken breast
2 tbsp finely minced fresh ginger
2 medium garlic cloves peeled and minced
2 tbsp soy sauce
2 tbsp sweet port, sherry, or madeira
3 tbsp sesame oil
1 tsp chili oil
1 1/2 lb asparagus
1 medium yellow onion
1 medium red bell pepper
1 tsp cornstarch, blended with
1/4 cup chicken broth
Directions
POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them
crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at
room temperature in a mixture of the ginger, garlic, soy sauce, port
and 1 tablespoon of the sesame oil. Trim the coarse stem ends from
the asparagus. Peel the asparagus and slice them crosswise, slightly
on the diagonal, into 1-inch lengths. Peel and halve the onion, then
cut each half into thin slices. Core, seed and slice the red bell
pepper lengthwise into 1/4-inch strips. Set a wok or large skillet
over high heat. Add the chili oil and 1 tablespoon of the remaining
sesame oil and heat the oil for about 1 minute, until ripples appear
on the wok bottom. Add the onion and red pepper and stir-fry the
mixture for 1 minute. Cover the wok and allow the mixture to steam
for 1 minute. Using a slotted spoon, remove the vegetables from the
wok to a heatproof plate. Add the remaining sesame oil to the wok,
pour in the chicken and marinade, and stir-fry over high heat for 2
minutes. Blend in the cornstarch mixture, stirring it for about 1
minute, until the sauce has thickened and becomes clear. Return the
vegetables to the wok, toss the mixture lightly for about 30 seconds,
and serve. Accompany the chicken with fluffy boiled rice.
Servings: 4 servings
Chicken~ Asparagus & Red Pepper Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into the far past, in truth as far back as the Egyptians, and possibly even further than that. Having said that, sadly, these ancient cookbooks were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are some clay tablets in ancient Sumerian describing the preparation 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 wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, a style of dining still practiced today. Aspicius informs us how the Romans made use of a wide range of spices, including a few that will be familiar to modern cooks like basil, rue and parsley. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, such as basil and coriander. These new spices and herbs led to an outbreak in manuscripts on cooking, many of which are kept safe in private collections. Over the following few centuries, the upper-class families of Wesstern Europe tried to offer the best banquets, and as a result cooks and their recipe collections became highly prized. Even so, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books are starting to become popular due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Chicken~ Asparagus & Red Pepper recipe.
