Ingredients
1 1/2 cup long grain white rice
8 oz boneless chicken thighs with skin, removed
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp rice wine or dry sherry
1 tsp salt
2 tsp sesame oil
1 tsp cornstarch
1 1/2 tbsp peanut oil
2 tsp minced peeled fresh ginger
GARNISH
1 tbsp dark soy sauce
2 tbsp finely chopped scallions
Directions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
1-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with
soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large
saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top
of the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with
the scallions.
Makes 2 to 4 Servings
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Chinese Chicken Cooked With Rice Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry; Rice
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the far past, in fact as far as ancient Egypt, and maybe further still. In practice though, in the main part, these ancient cookbooks were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move on, there are a couple of interesting books from the 14th Century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the rich people of those days. During the next few centuries, the powerful families of the West competed with each other to serve up the best banquets, and as a result cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books are in great demand, due to increased literacy, people having more free time and being a little richer. The revolution that is television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chinese Chicken Cooked With Rice recipe.
