Ingredients
3 chicken breasts,
1 boned and skinned
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 cup bamboo shoots, drained
1 cup chicken broth,
1 or bouillon cube dissolved
1 in water
1/4 cup soy sauce
2 tbsp corn starch
1/2 tsp sugar
1/2 tsp salt
4 tbsp salad oil
1 package cashew nuts
1 (about 4-oz)
Directions
Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray. Prepare vegetables, removing ends and
strings from pea pods, slicing mushrooms, green part of onions, and
the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar,
and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add
all the nuts, and cook 1 minute shaking the pan, toasting the nuts
lightly. Remove and reserve. Pour
remaining oil in pan, fry chicken quickly, turning often until it
looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth.
Cover and cook slowly for 2 minutes. Remove cover, add soy sauce
mixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and nuts
and serve immediately. Serves 4.
MING'S DYNASTY - Glendale, CO.
Servings: 4 servings
Chinese: Chinese Cashew Chicken 2 Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
It is actually possible to trace the history of recipes back into ancient history, certainly as far back as ancient Egypt, and maybe further still. In practice though, sadly, these old recipes were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of tablets in ancient Sumerian 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 anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. He describes how the meals were divided into starters, entrees and afters, a style of dining still practiced today. He also tells us how the ancient cooks made use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, mint and parsley. As we move on, there were a couple of books which date from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is popular today, but instead descriptions of the types of food prepared by the cooks of the nobility of that time. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a surge in manuscripts on cookery, many of which are kept safe in academic collections. By the time we get to the 1900s, cookery publications are starting to become popular mostly due to higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Chinese_ Chinese Cashew Chicken 2 recipe.
