With strong features cast in burnished gold, Tutankhamun’s burial mask projects an image of majestic beauty and royal power.
But in the flesh, King Tut had buck teeth, a club foot and girlish hips, according to the most detailed examination ever of the ancient Egyptian pharaoh’s remains.
And rather than being a boy king with a love of chariot racing, Tut relied on walking sticks to get around during his rule in the 14th century BC, researchers said.
A ‘virtual autopsy’, composed of more than 2,000 computer scans, was carried out in tandem with a genetic analysis of Tutankhamun’s family, which supports evidence that his parents were brother and sister.
The scientists believe that this left him with physical impairments triggered by hormonal imbalances. And his family history could also have led to his premature death in his late teens.
Various myths suggest he was murdered or was involved in a chariot crash after fractures were found in his skull and other parts of his skeleton.
Now scientists believe he may have died of an inherited illness because only one of the breaks occurred before he died, while his club foot would have made chariot racing impossible.
I did it! Chicken breast marinated in Chinese oyster sauce cooked in the pan with fresh ginger, more oyster sauce, mushrooms and seasoned with a little bit of soy sauce, topped with chives
This was really good! I’m glad I found a great new recipe
People asked me for this incredibly easy recipe so here it is! I kind of wing the amount of ingrediences bc I’m making it for myself but if you want about 3-4 portions, here are the ingrediences:
450g of chicken breast
Chinese Oyster Sauce (you should be able to get this in the Asian section of any supermarket, really, if not: definitely in any asian supermarket)
Light Soy Sauce or Sesame Oil
Corn starch/Cornflour (your family probably has this at home)
150g (or more) King Oyster Mushrooms (if you can’t get your hands on em Agaricus/Champignons musrooms work just as well! you’ll definetly find those at your supermarket, it’s the most common type tbh)
(also if you like spring onions, they’re originally in this recipe but I left them out bc I’m not a big fan of them. I will mention when to add them though)
- Wash the chicken breast and dry it up with kitchen towels/paper. Cut the chicken in finger-thick lines and then cut through them another time to have mouth-friendly sized cubes and pieces
- Put the chicken in a bowl and add about three teaspoons of the Oyster Sauce, along with a teaspoon of the corn starch. Spread it well with your (clean!) hands and make sure there’s no clumps left from the starch
- Let the chicken sit in the marinade for about 15min
- While the chicken is marinating, remove the skin from the ginger and cut it in about five not too thin slices
- wash and cut the chives, depending on how much you like it can be about a handful
- wash and cut each of the mushrooms about three times into mouth friendly pieces. be aware that they shrink in the pan, don’t cut them into tiny cubes, hehe
- The chicken is ready for the pan! Good. Put oil into a pan or a wok, and make sure it gets nicely hot (don’t heat it up too quickly! Oil burns quickly). Throw the ginger slices into the pan and throw the chicken in right afterwards. Add three more teaspoons of the oyster sauce. Let it sit in medium heat for a little and stir and let it sit and flip it, etc. It’s easy to wing it with chicken (badum tss)
- Depending on how much you want your mushrooms to be done throw them in. If you don’t want them completely done; three minutes before the end is quite alright, but I like them dark and hot so I let them in there for a little longer. If you want spring onions in this dish you throw them in at the same time as the mushrooms
- Let the chicken be done nicely, a golden light brown is good. Split one of them to see if it’s done, just to be sure.
- for seasoning add a little or a light soy sauce, it will give it a good salty touch. if you’re going for something a little more nutty, add sesame oil
- add the chives at the end once the dish is served on a plate
That’s it! You’re done!
It’s incredibly easy and it’s the perfect recipe to practice improvising a little while cooking instead of getting hung up over times or anything. It heavily depends on induction heat or gas heat, etc, too. Just trust yourself ;)
Have fun! Please tell me if you tried it out, hehe, I wanna hear what you think
Recently I tried adding a lot more oyster sauce and some oil to it. If you want an actual sauce you can put more of the oyster sauce in.
Something that makes the dish extremely good is also adding some small broccoli pieces when you throw in the mushrooms, you’ll have more vegetable in there.
Rice is very good with this dish, I found. Once you add more oyster sauce and have more of a sauc-y texture it’s perfect to eat with rice, so you can try that as well. If you’re not in the mood for rice the dish without it is just as well.
I can’t tell what my favorite part is, but it’s either
- scientists wasting budget and time to see if ants count their steps
- the idea to put ants on stilts
- there had to be a guy who made ant stilts and put them on the ants
- confused ants
The best/worst part is that to prove their hypothesis in another way, the biologists took another group of ants and chopped their legs off at the knee.
Science is a cruel, cruel mistress.
Did the ants feel the pain when they cut their legs off?
did the ants feel a sense of confusion when they had the stilts put on?
There’s just so many questions I have about ants now. I normally don’t think this much about ants