Ingredients
2 chicken breasts, (about 1 3/
1 egg, separated
2 tbsp margarine, softened
1 tbsp vegetable oil
1 milk
1 salt and pepper
1 chopped parsley
1 bread crumbs
1 sherry
1 soy sauce
1 tsp sour cream
Directions
Skin chicken breasts and remove all fat. Chop meat into small
pieces. Mix with egg white, margarine and oil. Moisten with a little
milk, add salt and pepper and form into oval patties 1/2" thick.
Press chopped parsley into center of each patty. Brush with egg yolk,
sprinkle with bread crumbs and saute for 5 minutes over medium heat.
Add sherry to taste, a little soy sauce for color and 1 tsp sour
cream to complete gravy.
Serves 4 to 6.
Servings: 4 servings
Chinese Chicken Patties Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Written recipes as an idea can be found way back into history, in truth as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts are a few ancient 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 people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and dill. As our culinary historical trip moves to more modern times we have two recipe books from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of meals cooked for the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an eruption in books on cooking, some of which still exist in private collections. Over the following few centuries, the upper-class families of Wesstern Europe competed to offer the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and publishing recipes of the day. By the arrival of the twentieth century, cooking books are in great demand, due to better eduction, people having increased leisure time and disposable income. The introduction of television brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chinese Chicken Patties recipe.
