Ingredients
2 whole frying chicken breasts split
6 ripe purple plums, pitted and thinly sliced
1 onion, halved and thinly sliced
1 clove garlic, minced
3 tbsp ; water
2 tbsp lemon juice
2 tbsp light soy sauce
1 tbsp honey
1 tsp oriental 5-spice powder
Directions
Brown chicken, skin side down, in an ungreased nonstick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with
paper toweling and return to the pan, skin side up.
Add remaining ingredients. Cover and simmer, stirring occasionally,
until chicken is tender--40 to 45 minutes. Uncover and continue
simmering until sauce is thick.
Note: For thin boneless chicken breasts, cut cooking time about 15-20
minutes.
Makes 4 servings: 215 calories each. Source: Light & Spicy by Barbara
Gibbons.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 4 servings
Chinese Chicken With Spicy Self-Making Plum S Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Poultry
The History of Recipes
It is actually possible to track the history of recipes back into distant history, at least as far back as the early Egyptians, and maybe further still. In practice though, sadly, these early cookbooks were just basic pictorial recipes for food preparation.
As we move into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many different herbs, including a few you will know for example thyme, mint and parsley. During the following few centuries, the wealthy families of Europe competed to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes common in their social group. By the advent of the 1900s, recipe publications are highly popular mostly due to better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Chinese Chicken With Spicy Self Making Plum S recipe.
