My Recipe Collection

Had a few lemons from our garden and was thinking of what to cook for dinner tonight. Let's see what I can make from lemon, chicken and instantly remembered eating this back in Glasgow at the halal chinese restaurant, forgot the name though. How I miss the peking aromatic duck!!! yum yum! Anyhow, the chicken once fried is delicious on its own but the complete recipe is better!

Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade-
2 tablespoons soy sauce
½ teaspoon salt
Batter-
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
Sauce-
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)

Cooking Instructions:

Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.

Step 2: To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder.  Coat the chicken with the batter.

Step 3: Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Step 4: Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.

Step 5: Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli. 

from http://blogchef.net/chinese-lemon-chicken-recipe/

Dah lama x update blog ni. Ni pun bukan Tuan Blog yg sebenar, tapi husband Tuan Blog. Terjumpa resipi ni dalam NZ Herald. Macam menarik gitu. Gabungan manis kicap & halia mmg saya suka. Untuk kicap, saya guna kicap manis & chinese wine tu mmg x letak la kan. Satu lagi pineapple juice tu tak ada, letak kicap manis byk2. Ayam pun guna lebih kurang ayam seekor. Senang bukan? Rasa mcm ayam masak kicap sket, tapi lagi power! Selamat mencuba



750g chicken wings, meat pulled back on itself
3 tbsp Chinese dark soy sauce
1 tbsp Chinese wine
1 tbsp fresh ginger, peeled and grated
1 clove garlic, peeled & minced
2 tbsp vegetable oil
80g cornflour
1/2 cup water
1/2 cup pineapple juice
2 spring onions, sliced on the bias
5 slices fresh ginger, peeled and julienned


1 In a mixing bowl, whisk together the soy sauce, wine, ginger and garlic. Fold through the chicken wings and marinate for one hour in the refrigerator, covered. Remove the chicken from the marinade, reserving the marinade liquid. Lightly coat the chicken in the cornflour.


2 Heat a wok, add the oil then the chicken wings and brown slowly all over. Add the water, pineapple juice, leftover marinade, spring onions and ginger.


3 Cover with a lid and simmer for 10 minutes or until tender.

Buat tadi, makan ngn nasi lemak, daddy kata sedap, mummy x try lagi sbb tgh posa. Resepi from mamafami. TQ
I don't have green chilies, so ganti ngn chilli powder, pehtu biryani powder pun x letak sbb x dak

Ingredients A :
12 pieces chicken ~ cleaned

Ingredients B :

5 cloves garlic
2 cm ginger
2 shallots
5 green chillies

Ingredients C :

4 teaspoons meat curry powder
1 teaspoon fennel powder
1 teaspoon cumin powder
1 teaspoon white pepper
1 teaspoon tumeric powder
1 tablespoon biryani powder
1/2 teaspoon yellow food coloring
1/2 teaspoon red food coloring
1 teaspoon salt

Ingredients D :

2 tablespoons rice flour

Ingredients E :

10 stalks curry leaves
2 onions

Method :

Marinate chicken with ingredients B, C and D. Fry till golden brown and garnish with ingredients E (I didn't do this!)

Rendang ni namanya rendang mak Aisyah because I got the recipe from my friend, nama Aisyah. Asalnya makan kat Glasgow, waktu tu Umi and Fizul buat makan2, dorang masak tomyam (sedap BTW, x mintak2 lagi pun resepi, nanti nak kena tanya) Aisyah waktu tu baru sgt sampai dari msia, mak dia bekalkan rendang, sedap! So next raya tu terus mintak resepi kat Aisyah, mintak through friendster, sejak tu, everytime raya mesti la sibuk2 nak cari balik resepi tu dalam my friendster punya messages yg melambak2 tu, tadi pun nak buat, tercari2 gak..so letak sini lah, lepas ni senang nak cari, message tu dated on 28/10/2005, Aiman wasn't even born yet!! Dah 3 kali raya dah buat rendang ni still dok guna resepi kat friendster tu jugak kekkekek..pemalas betul...


1kg bawang shallot
1 clove garlic
1 inci halia
1 inci lengkuas
kunyit
cili kering mngikut rasa

belnd sumer bahan bahan di atas.. then tumis
lama lama... oastu masuk daging about 1 kg..
pastu bubuh santan.. tapi kena masak lama..
pastu bubuh kerisik

ps -my variation, I add serai waktu tumis bahan2 blend tu plus I add some sugar to taste, yg lain2 semua tiru sebijik2, very simple resepi ni, sesuai la bagi org2 cam kami yg dok oversea ni, mana nak cari daun kunyit limau purut etc tu..tapi rasa tetap sedap..