lemon chicken

CHINESE LEMON CHICKEN

2 boneless chicken breast1 eggSalt and pepper1/4 c. flour1/4 c. cornstarchPeanut oilLemon sauce
Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.
LEMON SAUCE:
1 c. sugar2/3 c. water2 tbsp. cornstarchZest from 1 lemonJuice from same lemon1/4 tsp. ginger1/4 tsp. garlic powderDash white pepper1/8 tsp. turmeric powderDash salt1 tbsp. butter
In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.

lemon chicken

CHINESE LEMON CHICKEN

1/2 c. & 2 tbsp. cornstarch3/4 c. water, divided2 egg yolks4 skinless, boneless chicken breast halves (2-2 1/2 lb.)2 c. corn oil3 tbsp. brown sugar1 tbsp. minced, fresh ginger1 c. chicken broth1/3 c. fresh lemon juice1/2 c. scallions (cut diagonally, 1" slices)
In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
In large deep skillet, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
In medium saucepan, place 2 tablespoons cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with onions. Serve.

lemon chicken

Serves 4Ingredients:4 Whole chicken breasts1/2 Cup cornstarch2 Tbs Water1 Tbs Light soy sauce or oyster sauce4 Egg yolks (~50g eggs)Salt to tastePepper to taste6 Green shallots (spring onions), choppedOil for deep-fryingSauce:150ml Lemon juice3 1/2 Tbs Cornstarch1 1/2 Tbs Sherry3 Tbs Light runny honey2 1/2 Tbs Light brown sugar240ml Water2 Cube chicken stock, crumbled1 Tsp Ginger, finely gratedSalt to tasteMethod:1. Cut the chicken breasts in strips. Reserve.2. For the sauce, combine the lemon juice, cornstarch, sherry, honey, sugar, water, chicken stock and ginger together in a saucepan.3. Stir over low heat until all the sugar has melted. Then let the sauce boil and thicken. Reserve.4. Beat the egg yolks, soy sauce and two tablespoons water together. Put the cornstarch into a bowl, gradually add the egg mixture and mix well. Salt and pepper to taste.5. Heat up the oil.6. Dip the chicken breast strips into the batter.7. Put a few pieces of chicken into the hot oil and fry until golden. Drain on absorbent paper.8. Keep warm in a moderate oven (~160°C/325°F) while frying the remaining chicken strips.9. Arrange the chicken on a serving plate, spoon hot sauce over and sprinkle with the chopped green shallots.

lemon chicken

Ingredients:8 chicken breast halves, deboned and cut into bite size pieces1/2 cup cornstarch1/2 teaspoon salt1/8 teaspoon pepper1/4 cup water4 egg yolks, beaten2 cups Cooking OilGreen onions, sliced***Lemon Sauce***1 1/2 cup water1/2 cup lemon juice3 1/2 tablespoons light brown sugar3 tablespoons cornstarch3 tablespoons honey2 teaspoons chicken bouillon granules1/4 teaspoon ginger, or more if desiredDirections:
Combine cornstarch, salt and pepper. Blend in water and egg yolks. Dip chicken pieces into cornstarch-egg mixture. Fry chicken in oil for about 5 minutes until golden. Drain. Sprinkle with green onions. Pour sauce over chicken. For the sauce: Combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils. Pour over chicken. This recipe also works well in a wok.

garlic lemon chicken

4 boneless chicken

4 teaspoons flour
salt and pepper
2 teaspoons oil
1/2 cup chiken broth1
teaspoon minced garlic
2 teaspoons lemonjuice
1 teaspoon butter
Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
Fry in hot oil 5 minutes each side. Remove chicken from pan.
To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

sugar cane 2

Cooking time less than 10 mins


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Ingredients500g/1lb 2oz raw prawns, peeled and cleaned50g/2oz pork fat (or use streaky bacon)100g/3½oz dried shrimp, soaked for an hour in hot water50g/2oz shallot, finely chopped1 tbsp fish sauce, plus extra for dipping½ chilli, finely chopped, to taste½ tsp freshly ground black pepper10 sticks sugar cane (available in some Asian and Caribbean speciality shops)black and white sesame seeds, for coatinggroundnut oil, for deep fryingsalad leaves, to serve
Method1. Place the prawns and pork fat in a food processor and blend to a paste.2. Add the dried shrimp, shallot, fish sauce, chilli and black pepper to the mixture and blend again.3. Cut the sugar cane into sticks the size of lolly sticks. Wet your hands and mould a ball of the mixture around the broad end of the cane. Smooth it, so it looks like an egg-shaped lolly. Roll the mixture roughly in the sesame seeds.4. Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)5. Deep fry the prawn sticks in the oil for about 5 minutes or until coloured. If possible finish them off over a charcoal fire or grill to crisp up. 6. Serve on a bed of crisp salad leaves using more fish sauce as a dipping sauce. The sugar cane can be chewed at the end to extract the juice.

vietnamese rice roll

* Rolls *
125 grams rice vermicelli
4 eggs lightly beaten
pinch salt
10 rice paper rounds
1 butter or round lettuce shredded
20 freshly cooked king prawns peeled
1/2 cup Vietnamese mint leaves
1/2 cup Thai basil leaves
* Sauce *
3 tbsn fish sauce
3 tbsn water
1 clove garlic crushed
2 lemons juiced
small red chilli finely chopped (optional)Directions
Bring a large saucepan of water to the boil, add the vermicelli and cook 1-2 minutes until just tender; drain and cool.
Using a large non-stick frying pan, make a thin omelette with the eggs, lightly seasoned with a pinch of salt. Allow omelette to cool before cutting it into strips.
Dip a sheet of rice paper into a large bowl of hot water very quickly to soften it. Place on a plate and stand 30 seconds to allow rice paper to dry out slightly and soften. You can do up to 4 sheets of rice paper at a time without them drying out too much. This will speed up the process.
Arrange the lettuce, vermicelli, prawns, some omelette, some mint and some basil on each rice paper round and roll up. Arrange on a platter.
Dip the roll into the sauce; mix equal amounts of fish sauce and water. Add a pinch of sugar, garlic, lemon juice and the chilli (if using).

p/s: add hoi sin chicken, coriander and raw cucumber

prawn tomato sambal

Ingredients:
500g big prawns with shell
1 small tin tomato puree
1 big onion, sliced into rings
2 tomatoes, cut into quarters
15 dried red chillies
1 clove garlic
1 big onion
1 tbsp cooking oil
Method:
1. Trim off feelers from prawns, wash and drain.
2. Soak dried chillies in hot water till softened. Remove seeds and wash clean. Blend with 1 big onion and 1 clove garlic.
3. Heat oil in pan and fry blended ingredients until fragrant and well cooked. Add in tomato puree and 1 teacup water and cook until thick and oil comes out. Add salt and sugar to taste.
4. Add in prawns and sliced onion rings, fry for 1 minute and then add in the quartered tomatoes.

spicy prawns

Ingredients:
15 big prawns
6 tomatoes
2 green peppers
1 big onion
1 clove garlic, chopped
1 tbsp cooking oil
Gravy Ingredients:
2 tbsp chilli sauce
1 tbsp tomato sauce
1/2 tbsp lime juice
1 tsp mustard
1 tsp belachan
1 tsp plain flour
1/2 cup water or more
salt and sugar to taste
Method:
1. Shell prawns and keep the tails. Slit the back and devein prawns. Wash and drain.
2. Cut green peppers cross-wise and remove seeds. Cut onions into big rings and tomatoes into wedges.
3. Heat oil and fry garlic and belachan till fragrant. Add flour and fry again. Add mustard paste, lime juice, tomato ketchup and chilli sauce.
4. Add prawns and season with salt and sugar to taste. If mixture thickens, add water a little at a time and fry till prawns are cooked.
5. Lastly, add in the onion and green pepper rings and tomato wedges and fry for another 5 minutes.

vietnamese prawns

Ingredients
600g medium-sized prawns (A):
2 stalks lemon grass (serai), thinly sliced
5 cilipadi, finely chopped
2 red chillies, finely chopped
1 big onion, choppedSeasoning:
4 tbsp tom yam paste
2 tbsp tamarind juice
2 tbsp sugar
Sesame oil
MethodSeason prawns with a pinch of salt, sugar and monosodium glutamate; toss in cornflour.Deep-fry marinated prawns in hot oil until crispy. Heat wok with oil and saute (A). Add in seasoning ingredients and saute till fragrant.Mix in prawns and stir-fry well. Lastly, add two drops sesame oil. Dish out and serve.

eggplant with dried prawns

Ingredients:
4 slender eggplants
5 tbsp cooking oil
juice of 1 lime
Ingredients to blend:
1 heaped tbsp dried prawns
2 tomatoes
4 fresh red chillies
5 chilli padi
5 shallots
1 clove garlic
1 tsp belachan, toasted
Seasoning:
1 tsp sugar
1 tbsp light soya sauce
Method:
1. Wash eggplants and cut each into 3 pieces across and half lengthwise. Heat 2 tbsp oil in a wok. Put in the eggplants and cook over low heat, stirring occasionally until they are cooked through.
2. Wash and toast dried prawns for 5 minutes. Blend till fine and set aside.
3. Blend the chillies, garlic, shallots, tomatoes and belachan to a fine paste.
4. Heat 3 tbsp cooking oil in wok and stir-fry the blended ingredients over medium heat for 5 minutes. Add the dried prawns and stir-fry till cooked and fragrant. Add lime juice and adjust seasoning according to taste. If mixture is dry, add a little water.
5. When mixture is cooked, add in the fried eggplants and stir-fry for a while.

Grilled Eggplant with Oregano

Parsley and Garlic(serves 4)2 small or 1 large eggplant, sliced into 1/4" rounds4T olive oil3 cloves garlic, minced1T fresh oregano, minced1T fresh parsley, mincedsalt and pepper2T Parmesan, grated (optional)Combine oregano, parsley, garlic and salt and pepper. Arrange eggplant in a single layer on a grill pan or a large plate. Brush slices with olive oil on both sides and then rub them with the herb mixture. This can be done ahead by several hours just store them at room temperature.Preheat a grill to medium. If you are using a grill pan put it directly on the grill. Otherwise oil the grill and then put eggplant slices directly on it. Grill for 5-7 minutes then flip and grill for another 5 minutes. Serve garnished with Parmesan hot or at room temperature.

hot and sour soup

5 oz boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)2 teaspoons dark soy sauce*4 small Chinese dried black mushrooms*12 small dried tree ear mushrooms*1 1/2 tablespoons cornstarch12 dried lily buds* (sometimes called golden needles)1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)2 tablespoons red-wine vinegar2 tablespoons rice vinegar (not seasoned)1 tablespoon light soy sauce*1 1/2 teaspoons sugar1 teaspoon kosher salt2 tablespoons peanut oil4 cups reduced-sodium chicken broth3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips2 large eggs2 teaspoons Asian sesame oil*1 1/2 teaspoons freshly ground white pepper2 tablespoons thinly sliced scallion greens2 tablespoons fresh whole cilantro leaves
PreparationToss pork with dark soy sauce in a bowl until pork is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

egg drop soup

5 cups chicken stock, or 4 cups chicken broth plus 1 cup water1 teaspoon soy sauce2 tablespoons medium-dry Sherry 1 (2-inch) piece fresh ginger, thinly sliced1 garlic clove, smashed1 cup dried fine egg noodles (1 oz) 2 large eggs, lightly beaten1 to 2 scallions, thinly sliced1 1/2 teaspoons Asian sesame oil, or to taste
PreparationBring stock, soy sauce, S5 cups chicken stock, or 4 cups chicken broth plus 1 cup water1 teaspoon soy sauce2 tablespoons medium-dry Sherry 1 (2-inch) piece fresh ginger, thinly sliced1 garlic clove, smashed1 cup dried fine egg noodles (1 oz) 2 large eggs, lightly beaten1 to 2 scallions, thinly sliced1 1/2 teaspoons Asian sesame oil, or to taste
PreparationBring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.
herry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

egg plant

Ingredients:1 teaspoon dried shrimp2 tablespoons sherry6 small Chinese mushrooms2 fresh green hot peppers1 green bell pepper or sweet red pepper2 cloves garlic***SEASONING SAUCE:***1 1/2 teaspoon hot sauce1/2 tablespoon dark soy sauce1/2 tablespoon light soy sauce1 tablespoon red wine vinegar1 teaspoon sugar1 tablespoon tomato sauce1 tablespoon tomato paste2 tablespoons sherry (in which the dried shrimp was soaking)****1 medium eggplant (1-1 1/4 lb.)****2 teaspoons salt3 tablespoons oil or chicken fat1/2 cup stock (combine chicken and mushroom)Turn this recipe into a puzzle! [click]
Directions:
PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp. COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold. TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days. SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step. TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process. When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.

simple egg plant

Ingredients:one large eggplant (or about 5 small ones)saltone clove garliccrushed dried shrimp (optional, found in Chinese shops)crushed chilli (optional)light soy sauce
Directions:Halve the eggplant and cut into 1 cm thick slices. Put into a colander or a bowl and salt very liberally. Leave for a few hours for the salt to draw out the water and bitterness (this also makes the eggplant absorb less oil when frying). Drain the eggplant, wash with water and squeeze out the excess water. Heat one tablespoon of oil in frypan and add garlic, dried shrimp and chilli. Fry till garlic is soft and fragrant. Add drained eggplant and stirfry till the eggplant skins are soft and the flesh is mushy. Check the eggplant for taste. Add a bit of light soy sauce if the eggplant is not salty enough. Serve with rice.