Tag Archives: Chicken

Chinese Lemon Chicken Recipe

12 May

Chinese Lemon Chicken
Ingredients (Serves: 4):

  •   2 chicken breasts
  •   1 egg
  •   2 tbsp Soy Sauce
  •   2 tbsp Rice Cooking Wine (or Sherry)
  •   1 tsp sesame oil
  •   2 lemons (zest + Juice)
  •   3/4 cup corn starch + 1/2 tbsp dissolved in a little water
  •   1/2 cup chicken stock
  •   1/3 cup sugar

 

Method:
Open the egg into a mixing bowl and add soy sauce, rice wine, sesame oil and the zest of one lemon to it. Mix it all well. Add sliced chicken breast and let it sit covered in the fridge for about one/two hours, to fully marinade the chicken.

After the chicken will be marinated, take out from the fridge; in a bowl, mix corn starch and salt and dip in it each strip of chicken, coat it well; set the chicken aside, ready to fry.
Heat a pan on stove with 1 cm of vegetable oil on medium-high heat.
Fry the chicken strips, a few at a time, for at least 3-5 minutes, to let the chicken get well cooked.

To prepare the sauce, add the zest of the other lemon into a sauce pan. Add to it the juice of the 2 lemons, the chicken stock and the sugar. Bring the sauce to boil at medium-high heat and continuously stir to melt the sugar.

When the sauce starts boiling, add  1/2 tbsp corn starch mixed in 1 tbsp warm water continuing  to stir. When  the sauce will have turned thick, remove the pan from heat, set it aside, add salt to sauce and spread it over the fried chicken.

Serve immediately, garnishing with slices of lemon.

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Chicken Tikka Masala Recipe

16 Nov
Chicken Tikka Masala Recipe (4 serving):
Preparing this delicious Indian Cuisine recipe is a two step process.

First step: Marinade.

In a large bowl, combine: 
250 ml of yogurt, 
2 teaspoons of ground cumin, 
1 teaspoon of ground cinnamon, 
2 teaspoon of ground cayenne pepper, 
2 teaspoons freshly ground black/mixed pepper, 
2 tablespoon ground ginger, 
1 tablespoon of lemon juice, 
2 teaspoons of salt. 

Use 3 boneless skinless chicken breasts, cut into bite-size pieces, put them into the marinade, cover, and refrigerate for at least 2 hour (better for 8 hours). 

Second step: Cooking.

Lightly oil a grill, and grill chicken, after having discarded the marinade, for about 10 minutes, turning frequently.
Melt 1 tablespoon of non salted butter in a large skillet over medium heat, adding: 
1 small peeled and minced onion, 
1 minced clove of garlic
1 minced jalapeno pepper
2 teaspoons of cumin 
1 teaspoon of hot red paprika; 
don’t let them get brown. 

Add 1 bottle (750 ml) of tomato sauce and 250 ml of yogurt. 
Boil at very low heat for 20 minutes. 
Add grilled chicken, and cook for 10 minutes more.

Just before serving, add chopped coriander leaves.
Serve with fluffy boiled rice and a mixed salad.

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