Foodgasm

Chinese Lemon Chicken

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:

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.

 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.

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.

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.

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.

(Source: blogchef.net)

Linguine with Lemon, Garlic & Thyme Mushrooms.

Ingredients

• 225g chestnut mushrooms
• 80ml extra virgin olive oil
• 1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
• 1 small clove garlic, crushed
• Zest and juice of 1 lemon
• 4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves
• 500g linguine
• 1 bunch fresh parsley, chopped
• 2-3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground pepper

Method

Serves: 4-6

1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

(Source: nigella.com)