Ingredients
8 servings
8 chicken breasts, halved, boned and, skinned
1 tsp garlic powder
1 tsp paprika
1 salt and freshly ground black peppe, r to taste
3 tbsp safflower oil
2 cup beef broth
2 tsp cornstarch
1/3 cup dry red wine
2 tbsp oyster sauce
4 green onions, including tops, chopp, ed
1/4 cup pistachio nuts, shelled
1 chinese rice noodles
1 pistachio nuts (optional)
Directions
Season chicken breasts with garlic powder, paprika, salt and pepper.
Saute chicken in oil over medium-high heat. In saucepan, combine beef
broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer
for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare
rice noodles according to package directions. Place noodles on heated
serving dish, top with chicken breasts and pour sauce over all.
Garnish with additional pistachios.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Servings: 8 servings
Chinese: Oriental Pistachio Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
Historians have found proof that recipes existed way back into the far past, in fact as far back into recorded history as early Egypt, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a collection of tablets in Sumerian describing the baking 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 and blissful. As we move into The time of the romans 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the Roman chefs were skilled in the use of a wide range of spices, including some that we all recognise such as thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, such as parsley and basil. The introduction of these new foods and spices led to a surge in cookery books, some of which are kept safe in academic collections. During the next few hundred years, the powerful and rich competed to lay on the best banquets, and as a result cooks and their recipe collections were at a premium. Nevertheless, it was during the 1800s the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookbooks are highly popular due to increased literacy, more free time and having more disposable income. |
We hope you enjoy this Chinese_ Oriental Pistachio Chicken recipe.
