The best of Chines and Far Eastern cooking. Fabulously illustrated with step-to-step instructions on how to do. Fotos of the ingredients to help. Anyone can become an expert in stir fry & far east flavours with this book.
Here is a sample recipe.
Chicken (Chick’n) with Lemon Sauce
4 small skinless chicken breast fillets (or equiv. Chick’n product)
1 tsp sesame oil
1 tbsp dry sherry
1 egg white, lightly beaten
2 tbsp cornflour
1 tbsp vegetable oil
salt and groud white pepper
chopped cilantro, spring onions, and lemon wedges for garnish
FOR THE SAUCE
3 tbsp fresh lemon juice
2 tbsp lime cordial (or lime juice)
3 tbsp confectioners sugar
2 tsp cornflour
6 tbsp cold water
Arrange the chicken/chick’n (or pork!) in a single layer in a shallow bowl. Mix the sesame oil with the sherry and add 1/2 tsp salt and 1/4 tsp pepper. Pour over chicken/chick’n, cover and marinate for 15 minutes. Mix together egg white and cornflour. Add the mixture to the chicken/chick’n and turn with tongs until thoroughly coated. Heat vegetable oil in a non-stick frying pan or wok and fry the chicken/chick’n fillets for about 15 minutes until the fillets are golden brown on both sides. (Note: battering fake chick’n is a great way to get a really nice sear on it when you cook it). Make the sauce: combine all the sauce ingredients in a small pan, adding 1/4 tsp of salt. Bring to a boil over low heat, stirring constantly until the sauce is smooth and has thickened slightly. Cut the chicken/chick’n into pieces and arange on a serving plate (Note: I think plating on a bed of rice would work well). Pour the sauce over and garnish. Serve.