Chinese: Szechwan Chicken & Cashews Recipe


Ingredients

4 servings
2 whole chicken breasts, boned, skinn, ed and cut in
3/4 inch cubes
1 tbsp soy sauce
1 tbsp chinese rice wine or dry sherry
2 tbsp soy sauce
1 tbsp cornstarch
2 tsp sugar
1 tsp white vinegar
1/4 cup vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tbsp minced fresh ginger
1/2 cup unsalted cashews


Directions

Cooked rice

Marinate chicken in 1 Tbsp soy sauce and rice wine for
30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked
rice.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis


Servings: 4 servings

 

 

Chinese: Szechwan Chicken & Cashews Recipe brought to you by Recipe Ideas


Categories: Asian; Chicken; Chinese; Nut; Poultry


The History of Recipes

It is quite feasible to prove the history of written cooking instructions back into ancient history, at least as far back as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.

In fact, the most ancient recipe found, according to experts in ancient history is a series of clay 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 making people feel exhilarated.

Later on, there are two interesting cookery books from the 14th Century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is popular today, but instead recipes for the types of food eaten by the upper classes of the period.

Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the East, such as coriander, basil and rosemary. These new herbs and spices prompted an eruption in cookery books, many of which are kept safe in private libraries.

For the next few years, the wealthy families of Wesstern Europe tried to lay on the best banquets, and as a result cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes to help cooks of their time.

By the advent of the twentieth century, recipe publications are increasing in popularity due to increased literacy, more free time and a general increase in wealth.

The introduction of the TV brought us celebrity chefs and the spin-off recipe books.

And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now.

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We hope you enjoy this Chinese_ Szechwan Chicken & Cashews recipe.

 


Chinese: Szechwan Chicken & Cashews Recipe, one of many tasty recipes brought to you by Recipes Ideas




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