Ingredients
1 no ingredients
Directions
3 lb Chicken*
1/3 c Fresh mushrooms**
3 TB Soy sauce
1/2 c Bamboo shoots -- cut diag
3/4 ts Salt
1/2 c Celery -- cur diag cut
1 TB Cornstarch
1/4 c Onion -- cut in thin strips
2 TB Sherry
10 Water chestnuts -- thin
: sliced
1 c Blanched almonds or walnuts
1/3 c Chicken stock
2 c Peanut oil
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4
oz. can, drained. You can use deboned and skinned chicken breasts) >>
Remove both light and dark meat from bones; cut in shreds. Smear with
a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry
almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil;
drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil.
Saute vegetables for 1 minute; drain off oil and set aside. Heat 4
tablespoons oil; saute chicken for 1 minute. Mix in vegetables and
stock; simmer 1 minute . Add almonds or >> walnuts. Serve with rice.
Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV
vers. 1.00
Recipe By :
From: Sweeney
+0800 (
Servings: 4 servings
Chinese Almond Chicken (Gbgh75a) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into history, in fact as far back into history as the early Egyptians, and maybe even further. Having said that, in the main part, these old records were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. Moving on, we find some books from the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is served today, but instead recipes for the types of food served to the wealthy. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices created a surge in recipe publications, some of which are kept safe in private collections. By the advent of the 1900s, cook books are greatly in demand due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Chinese Almond Chicken (Gbgh75a) recipe.
