Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Ingredients for Braised Bean Sprouts Chicken Recipe
Bean Sprouts 1 cup
Chicken cut into 1 inch cubes 400 grams
Oil 2 tablespoons
Garlic chopped 10-12 cloves
Onion sliced 1 medium
Fresh button mushrooms sliced 10-12
Carrots sliced 2 medium
MSG 1 teaspoon
Salt to taste
Sugar 2 teaspoons
Chicken stock 1 cup
Black peppercorns crushed 10-12
Soy sauce 2 teaspoons
Fresh parsley chopped 2 tablespoons
Heat two teaspoons oil in a non-stick pan. Add bean sprouts and sauté for five-six minutes or till cooked. Transfer into a plate and set aside.
Heat the remaining oil in the pan. Add garlic and sauté for a minute. Add onion and sauté till it becomes translucent. Add mushrooms and carrots and sauté for a minute. Add chicken cubes and sauté for two minutes. Add MSG, salt, sugar, chicken stock and bring it to a boil. Cover and cook till the liquid is almost evaporated and chicken is nearly done. Add the sautéed bean sprouts and mix well. Add crushed peppercorns and soy sauce and mix well and cook till the chicken is done.
Serve the chicken hot garnished with chopped parsley.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.