Ingredients
1 each boneless chicken breast
10 each bean thread sheets, optional
2 each cucumbers, sliced
SALT DRESSING MIXTURE
1 tbsp sesame seed paste (or oil)
2 1/2 tbsp soy sauce
1 1/2 tsp sugar
1 tbsp vinegar
1 1/2 tsp worchesershire sauce
1/4 tsp garlic juice
1/4 tsp ginger juice
1/2 tsp hot chili sauce (optional)
1 each dash black pepper
1/2 tsp cornstarch
Directions
Poach or steam chicken over medium heat for approximately 10-12
minutes until done. Remove and let cool. Then shred or cut into match
size strips. Set aside.
Peel and cut cucumbers lengthwise into half, then slice into thin
strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for
a minute. Drain well and place evenly on a platter.
In a saucepan, add dressing mix and bring to a slow boil while
stirring. Add stock or water if needed. Finally, slightly thicken.
Transfer dressing to a container and store until needed.
To serve, place chicken strips on top of pickled cucumber and pour
dressing over top.
Servings: 1 servings
Pon Pon Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as an idea can be found far back into ancient history, at least as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these old cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times used a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Over the next few centuries, the upper-class families of the West competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery publications were in high demand, as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Pon Pon Chicken recipe.
