Lemon Chicken with Fried Rice

Lemon chicken is a favourite when we go out for Chinese and this is a recipe for my mum!

Ingredients

Crumbed chicken
1kg chicken breast - cut how you like
2 eggs  beaten
tapioca starch
panko breadcrumbs

Lemon Sauce
1/4 cup sugar
1 tbsp cornflour

3/4 cup hot water1 tsp citric acid1 1/4 tsp salt

Fried Rice
4 bacon rashers
1c long grain white rice
2 eggs beaten
1/2c frozen peas, carrot, corn
1tbs soy sauce
1tbs oyster sauce
1tsp honey

Method

Crumbed Chicken

1. Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. 
2. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
3. Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. 
4. Once cooked, place on kitchen paper to absorb excess oil.
5. If cooking as bigger pieces they may need to be finished in the oven for 5 mins at 200˚C

Lemon Sauce

1. Mix sugar and cornflour together in a little saucepan. 
2. Slowly add hot water and stir until dissolved. 
3. Cook until mixture thickens. 
4. Remove from heat and add citric acid and salt and stir.

Fried Rice

1. Cook rice until tender (15 mins in the rice cooker)
2. Heat oil in wok over medium heat and add bacon, cook for 5 mins and add vege
3. Stirfry until veges are warm, approx 4 mins
4. Add rice, soy sauce, oyster sauce and honey
5. Cook until heated through, turn off heat
6. Stir though beaten eggs and serve

Tupperware used

Rice Cooker

U-series Knife

Cutting Mats

Simple Spoon

Everyday Bowls for flour, eggs & breadcrumbs

Chocolate Lava Cake

 

This is an adaptation from a red velvet lava cake recipe I used to make cakes for my sister in law for her birthday, my partner loves chocolate so I've made her chocolate lava cakes. 


Ingredients
3/4 cup chocolate (any kind)
150g butter/ coconut oil/ copha
1/3 cup all purpose flour
2 tbs sugar
2 large eggs
2 egg yokes

Method

Preheat over to 220 C

1.Double boil the chocolate and butter until smooth
2. Take off heat and beat eggs together
3. add eggs slowly to the chocolate, it needs to be slow or else the eggs will cook
4. add flour and sugar to mix and whisk
5. pour mix into cupcake tray
6. place in over for 8-10 minutes, until bottom is sealed
7. Serve when hot

Chicken Katsu Curry

I love my local Japanese restaurant, my favorites dish is this curry, it has a mild yet slightly spicy flavour. So I decided to have a go at making it and I feel it worked really well.

Ingredients
Serves: 4
For the curry sauce
2 tablespoons sunflower oil
2 onions, sliced
5 garlic cloves, chopped
2 medium carrots, sliced
2 tablespoons plain flour
4 teaspoons curry powder (use half for a more mild flavour)
600ml chicken stock
2 teaspoons honey
4 teaspoons soy sauce
1 bay leaf
1 teaspoon garam masala

1 cup rice

2 cups water

For the breaded chicken
4 chicken breast fillets, pounded to 1cm thickness
Salt and pepper to taste
2 tablespoons plain flour
1 egg, beaten
100g fine breadcrumbs or panko breadcrumbs
230ml vegetable oil for frying

You can cheat with the chicken by using boxed tenders

Tupperware used:

Pressure cooker

U series knifes or Mandochef

Smooth chopper

Measuring cups and spoons

Chopping boards

Heat n eats for leftovers

Method
Prep:15min  › Cook:30min  › Ready in:45min
For the curry rice:

1. Use knife to cut onions into quarters and remove skin from garlic.
2. Use Smooth chopper to blitz onions and garlic
3. Use knife or Mandochef to slice carrots
4. Add cups of water and rice to pressure cooker
5. Add all spice, stock, flour, honey and sauce to pressure cooker.
6. Stir until combined
7. Secure pressure cooker and check the wattage on microwave, if 900 watts then you're good to start. If less, you'll need to cook for longer, if more powerful, set power level to 8 or medium-high.
8. Cook for 12- 14 minutes depending on how you like your rice.
9. Allow a few minutes for pressure cooker to cool.

For the chicken:

1. Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row.
2. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
3. Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
4. Once cooked, place on kitchen paper to absorb excess oil.

If you are using the chicken tenders in the oven then put them in around step 5 on the making the curry part of the recipe

Serving:

Place curry and rice in bowl, then cut chicken into vertical stripes. Using your hand and a spatula, place chicken gently on top of rice.