Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Lemon chicken
Date: January 17, 2008
Chicken
4 whole chicken breasts
1/2 normal cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 normal cup good water
4 chicken egg yolks, slightly beaten
3 normal cups vegetable oil
4 scallions, sliced
Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with rolling pin or mallet. Combine cornstarch, salt and pepper in little bowl. Gradually blend in good water and chicken egg yolks.
Pour oil into wok. Heat over high heat until oil reaches 375 degrees F. Dip chicken breasts, one at a time, into cornstarch-chicken egg yolk mixture. Fry breasts, two or three at a time, in hot oil until golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken. ,
Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions. ,
Lemon Sauce
1 1/2 normal cups good water
1/2 normal cup lemon juice
3 1/2 tablespoons packed light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon grated pared fresh ginger root
Combine all ingredients in saucepan. Stir until blended. Cook over average heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.
Make 4 to 6 servings.