Chinese Lemon Chicken 西檸軟雞

INGREDIENTS:

1-2 Chicken Thighs or Chicken Breast (I used chicken breast)

2 tablespoons Soy Sauce

1/4 teaspoons White Pepper Powder

1/4 cup Flour

SAUCE:

1 Lemon, juiced

1/8 teaspoon Turmeric Powder

1.5 tablespoons Cornstarch

4 tablespoons Sugar

1/3 cup Water 

DIRECTION:

1. Cut a few lines on each chicken thigh to prevent it cruel up during cooking.

2. In a bowl, add chicken, white pepper and soy sauce; mix well. Let it marinate for about 15 minutes.

3. Add the flour on a plate. Coat both side of each chicken thigh with flour.

4. Heat up 1/4 cup vegetable oil over high heat. Pan-fry the chicken until the skin is crispy, about 8 minutes. Turn the chicken over, and fry the other side for another 8 minutes. Transfer the chicken to the serving plate. Cut it into bite size.

5. In a same pan, add the sauce ingredients. With high heat, cook until the sauce is thicken and pour it over the chicken. Serve the chicken with steamed rice.

Oven Baked Crispy Chicken Thigh (using black bean pulp)

When making soy milk, there is always some side product - soy pulp.  This pulp not only has a high amount of protein fibre, it is also delicious.  You can use it to make meat balls, cookies, and also replace bread crumbs.

Two days ago I got lots of black bean pulp after making soy milk.  So I mixed the pulp with some seasoning and used it as bread crumbs.  The result is crispy and delicious.  If you want a change for the use of bread crumbs, try to think of this recipe.

INGREDIENTS:

8 Chicken Thighs, skin-on

1 Egg, beaten

2-3 tablespoons Cornstarch

Vegetable Oil

MARINADE:

2 tablespoons Cumin, ground

2 tablespoons Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1/2 teaspoon White Pepper Powder

1/3 teaspoon Sugar

1/3 teaspoon Salt

BLACK BEAN PULP SEASONING:

1.5 cups Black Bean Pulp

1/3 teaspoon Salt

1/3 teaspoon Paprika

1/2 teaspoon Cumin, ground

1/4 teaspoon Ground Black Pepper

DIRECTION:

1. Rinse the chicken thighs; pat dry.  Combine the chicken with the marinade; mix well.  Leave it to marinate for 30 minutes.

2. In the mean time, add all the black bean pulp seasoning ingredients in a pan.  Slowly toast the ingredients over medium-low heat until the mixture is dry.  The pulp may initially stick to the pan; scape it with a spatula if needed.  Allow the pulp to cool.

3. Coat each chicken thigh with a thin layer of cornstarch.  Then coat it with the bean egg.  Last, coat it with the toasted bean pulp.  Gently lay the chicken on parchment paper on a roasting pan.

4. Roast the chicken in the pre-heat oven at 360F for 25 minutes, or until the chicken thighs cooked through.

Coconut Chicken Soup | 椰子煲雞

Unlike many other kinds of chicken soup, this coconut chicken soup carries a light consistency and fruity flavour, which keeps your body warm and without a mouth of grease.  The bonus of this recipe is that, while the soup is simmering on the stove, the exotic coconut fragrance fills the whole kitchen and let you forget the bitter cold weather outside anymore.

Coconut Chicken Soup | 椰子煲雞  

Ingredients:

750 gram Chicken Thigh, boneless

400 gram Fresh Coconut (the brown and hair type)

7-10 Red Dates, pitted

15 gram  Dried Wolf Berries

5.5 cups Water

材料：

750 克   雞脾肉，無骨

400 克   新鮮椰子

7-10 粒   紅棗，去核

15 克   杞子乾

5.5 杯   水

DIRECTION: