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
Transcribed cooking instructions as a concept can be observed back into antiquity, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. However, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of tablets in Sumerian which describe 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 anyone who drank it feel `wonderful`. Much later, in Roman times a man called Apicius assembled some documents which described recipes prepared by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and desserts, a very modern way of dining. Aspicius also recounts how the ancient chefs used many different aromatic flavors, including some familiar names for example bay, mint and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from the holy land, including spices like rosemary and coriander. These new herbs and spices led to a surge in books on cooking, most of which are now in academic collections. Over the succeeding few hundred years, the powerful families of Europe tried to serve the most extravagent meals, and consequentially the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and writing down the recipes of their peers. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Chinese Chicken With Spicy Self Making Plum S recipe.
