Ingredients
3/8 lb to 2 lb chicken pieces, meaty breast halves, thig
3/16 cup water
1/2 tbsp dry sherry
1/2 tbsp reduced-sodium soy sauce
1/16 tsp garlic powder
1/2 tbsp water
1/4 tbsp cornstarch
1/4 cup celery, bias-sliced 1/4thick
1 green onions, cut into 1 pieces
1/3 cup hot cooked rice
Directions
Remove skin from chicken. Rinse Chicken; pat dry. Spray a cold large
skillet with nonstick coating. Preheat the skillet over medium heat.
Brown chicken pieces on all sides in hot skillet.
Add 3/4 cup water, sherry, soy sauce, and garlic powder. Bring to
boiling; reduce heat. Simmer, covered for 35 to 40 minutes or till
chicken is tender and no longer pink. Transfer chicken to a serving
platter; keep warm.
For sauce, stir together the 2 tablespoon water and the cornstarch;
set aside. Cook and stir for 3 to 4 minutes or until celery is crisp
& tender. Stir in the cornstarch mixture. Cook and stir till
thickened and bubbly. Cook and stir for 2 minutes more. Serve
chicken and sauce with hot cooked rice. Makes 4 servings.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE
Source: Better Homes and Gardens Diabetic Cook Book
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 1 servings
Chinese-Style Chicken(4 Servings) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Diabetic; Poultry
The History of Recipes
Experts have traced the existance of recipes far back into antiquity, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Having said that, these, old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient 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 making people feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times used many aromatic flavours, including some that we all recognise like thyme, fennel and asafoetida. Later on, there were a couple of interesting cookery books dating from the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that appears on menues today, but rather recipes for the types of food on the menues of the upper classes of that period. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new tastes created an explosion in manuscripts on food, some of which are now in private libraries. For the next few years, the rich and powerful families of the West tried to serve the best banquets, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, cookery books are increasing in popularity due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Chinese Style Chicken(4 Servings) recipe.
