Ingredients
3/4 lb chicken breasts,
1 skinless and
1 boneless
3 tbsp flour
2 tbsp sesame seeds
1 tbsp soy sauce
1/2 tsp peanut oil
1 tbsp maple syrup
1 red lettuce leaves
1 tbsp dry sherry
1 large tomato, ripe
1 tsp fresh ginger, chopped
1 pepper to taste
1/2 tsp chinese five spice powder
Directions
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2
inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice
together. Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for
10 minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper. Shake
off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1
minute per side. Spoon marinade over chicken. j Reduce heat and
saute another minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and
spoon chicken on top. Cut tomato into wedges and use to garnish
plate.
Serves 2
Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat;
108 mg cholesterol; 389 mg sodium.
Source: San Diego Union-Tribune (March 3-4, 1993)
Shared by: Norman R. Brown
Servings: 2 servings
Chinese: Sesame Chicken 2 Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Experts have tracked the existance of recipes way back into the distant past, at least as far into history as the early Egyptians, and possibly even further than that. In practice though, generally, these early cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian describing 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 drank it feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and dill. Closer to modern times, there are some recipe books dating from the 14th Century : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that we all know today, but rather recipes for the types of food prepared for the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in cookery books, most of which still exist in private collections. By the arrival of the 20th century, cooking publications are in high demand, as a result of higher levels of literacy, people having increased free time and being a little richer. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chinese_ Sesame Chicken 2 recipe.
