Month: April 2020

INGREDIENTS:

• 1/2 cup lemon juice
• 1/2 cup chicken stock
• 1/3 cup white sugar
• 1/2 table spoon cornstarch, dissolved in 1 tablespoon water
• salt and pepper to taste
• 1 kilo chicken, (use boneless chicken thighs), with skin left on, (season with salt and pepper)
• 1 table spoon soy sauce
• 1 table spoon sesame oil
• 2 medium egg, beaten
• 1 cup cornstarch
• oil, for deep frying
• lemon, (sliced), for garnish (optional)
• leeks,rice, (steamed), to serve for garnish (optional)

PROCEDURE:

1. Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan. Bring to a boil, stirring constantly until sugar dissolves.
2. Add dissolved cornstarch to the lemon mixture. Stir until the sauce turns thick and glossy. Season with salt and pepper. Set aside and keep warm.
3. Prepare the chicken: Season chicken thighs with salt and pepper. Add soy sauce and sesame oil; mix well.
4. Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.
5. Heat oil in a deep pan. Deep-fry chicken thighs in batches until crispy and golden brown. Drain on paper towels to remove excess oil. serve !

INGREDIENTS:

• 8 boneless skinless chicken breast halves
• (8 ounces each)
• 8 thin slices deli ham
• 8 slices Swiss cheese
• 2 eggs
• 1 cup 2% milk
• 2 cups crushed cornflakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

PROCEDURE:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
• In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
• Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

INGREDIENTS:

• 1/4 cup oil
• 2 medium potatoes, peeled and quartered
• 2 large carrots, peeled and cubed
• 1/2 green bell pepper, cored, seeded and cut into cubes
• 1/2 red bell pepper, cored, seeded and cut into cubes
• 1 onion, peeled and cubed
• 3 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 1 (3 pounds) bone-in chicken, cut into serving pieces
• 1 tablespoon fish sauce
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons curry powder
• salt and pepper to taste

PROCEDURE:

1. In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
2.  Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
3. Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside. 
4. Add onions, garlic, and ginger and cook until softened. 
5. Add chicken and cook, stirring occasionally until lightly browned.
6.  Add fish sauce and continue to cook for about 1 minute.
7. Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
8. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
9. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
10. Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken. 
11. Season with salt and pepper to taste. 
12. Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.