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
We are able to follow the history of meal recipes far back into history, in truth as far back into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to academics is a collection of 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 having made drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals were separated into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef describes how the ancient Romans made use of many herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. As we move on, we find two interesting recipe books from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food on the menues of the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the East, including basil and coriander. These new spices and herbs created a torrent in recipe manuscripts, some of which are kept safe in academic collections. The arrival of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chinese_ Szechwan Chicken & Cashews recipe.
