Ingredients
3 tbsp vegetable oil
1 tbsp soy sauce
1 clove garlic -- minced
1 1/2
1 chopped
1 tsp cornstarch
3 boneless skinless chicken
1 breasts -- cut in 1/2
1 strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 tsp sugar
2 tbsp soy sauce
2 tsp cornstarch
1 tsp sesame oil
1 tbsp rice wine
1 ginger root slice --
Directions
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic,
ginger root and cornstarch. Toss chicken in sauce to coat and
marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and
cook peppers and celery over high heat, stirring frequently until
softened. Add green onions and cook 2 minutes more. Remove vegetables
from wok. Drain chicken and pat dry with paper towels. Add chicken to
wok and stir fry until chicken is done, about 3 minutes. Mix
remaining ingredients together in a small bowl. Add to chicken with
vegetables; simmer 3 minutes.
Recipe By : Elizabeth Powell
Servings: 6 servings
Chinese Pepper Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, old records were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During the time of the Romans a roman called Apicius assembled a few documents which described recipes enjoyed by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius describes how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Moving our culinary historical trip onwards, there were a couple of interesting cookery books published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that we all know today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas caused a torrent in recipe manuscripts, the majority of which are kept safe in private collections. When we get to the 20th century, cookery publications were increasing in popularity as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Chinese Pepper Chicken recipe.
