Chopsticks

Chopsticks were invented in China over four thousand years ago, probably evolving from twigs used to spear food from a cooking pot.  Knives took over this function in the West, but Confucius, who considered knives instruments of aggression, encouraged the use of chopsticks as part of his teaching of nonviolence.  The name in Chinese is kuai zi which means "quick little fellows".  "Chop" came from the pidgin English for kuai.

 

Chopsticks spread throughout the Orient, those belonging to the rich were made of gold, silver, ivory or jade.  Most, however were-and are-made of bamboo, which was plentiful and cheap, with no taste or smell that could affect the food.  The Japanese made them from a variety of woods and lacquered them for durability.  It was not until the late 19th century that the disposable bamboo variety became popular.

 

Traditionally, Chinese and Japanese chopsticks differ in length and shape.  The Chinese are ten inches long, square, and blunt at the tip, while the Japanese are rounded, come to a point, and are a couple inches shorter.  They are efficient enough to pick up a single grain of rice, but the accepted way to eat rice is to use the chopsticks almost like a scoop, moving the grains from a small bowl held close to the mouth.

 

Chopstick etiquette says you should not gesture with them as you talk, nor should you use them to pass food.  And you're inviting misfortune if you drop them or place them crossed on your plate, unless you do it in a restaurant to show the waiter you're finished and ready for the check.

 

Taken from "Life Is Meals" by James and Kay Salter.

 

Which leads to my recipe today : Chicken Song (a stir-fry wrap sandwich).  I actually got 2 of these books, one for me, an older used edition and one brand new for $9.99 at my Amazon storefront  www.amazon.com/stores/oneofakindcookbooks.

 

Chicken Song

3 tbsp. soy sauce

1 tbsp. dry sherry

1 tbsp. minced garlic

1 tbsp. grated ginger

1/2 tsp. crushed red pepper

1 1/4 pounds boneless, skinless chicken breasts, finely chopped

2 tbsp. olive oil

1 1/4 cups diced carrots

1 1/4 cups diced yellow onion

Kosher salt (if using table salt, decrease the amount by half)

1 tbsp. cornstarch

1/2 cup chopped green onion, white and green parts

1/2 cup chopped cashew nuts

3/4 cup hoisin sauce

4 large iceberg lettuce leaves, trimmed to fit inside tortilla

Four  10 or 11-inch flour spinach tortillas

 

Combine the soy sauce, sherry, garlic, ginger and red pepper in a medium bowl.  Add the chicken and toss to coat evenly.  Let marinate 15 minutes.

Heat the olive oil in a large nonstick skillet over medium heat.  Add the celery, carrot and onion.  Season with 1/2 tsp. kosher salt and cook until the vegetables are tender, 5 to 7 minutes.  Transfer to a medium bowl.

Wipe the skillet clean with a paper towel and return it to the stove.  Heat the skillet over high heat.  Sprinkle the chicken with cornstarch and add it to the hot skillet.  Cook until the chicken is cooked through and the pan juices have thickened, 3 to 4 minutes.  Add the vegetables, green onion, cashews, and hoisin sauce.  Line each tortilla with a lettuce leaf.  Divide the chicken mixture among the lettuce leaves and wrap. 

 

Serves 4

 

I did the prep work first, which made the cooking go very quickly.  I did have to buy most of the ingredients, so it became very expensive.  Next, I couldn't find 10 or 11-inch tortillas, only 8-inch, which I found is not big enough.  So this wrap sandwich for me is now "Lettuce Wraps" and it is excellent.  The stir fry, really the hoisin sauce is what gives this that special great flavor.  I will make my "Lettuce Wraps" again!

 

Happy Cooking!