CheriesKitchen

A basic and delicious, chicken and noodle Stir-Fry Recipe | Stir-Fry INGREDIENTS: - 250g Sliced chicken breast - 20ml Cooking wine of choice - 40ml Olive oil (or oil of choice) - 10ml Oyster sauce - 10ml Soy sauce - Sea salt - 1 Teaspoon Cornflour - 1 Teaspoon Brown sugar - 65ml water - 30g Rice noodles (or noodles of choice) - 200g Sliced mixed vegetables (Veg of choice) METHOD: We begin by heating the pan on medium heat. - Once the pan is sufficiently heated, pour in 30ml of Olive oil (my choice for cooking) - Add 250g Sliced chicken to pan - Stir till colour changes. (2-3 minute) - Add 10ml cooking wine (of choice) - Add 10ml Oyster - Add 10ml Soy sauce - Stir to mix (30sec-1min) - Then turn the heat to low, cover and cook (5 minutes) After the five minutes of cooking, we then do the following - Add 1 teaspoon of sea salt (sprinkle salt over the chicken pieces) - Make the Cornflour mix: 1 teaspoon brown sugar/ 1 teaspoon cornflour/ 50ml water - Add cornflour mix to chicken - Stir (2-3 minutes) - Add 15ml water, stir (30 seconds) - Complete cooking the chicken on low heat (5 minutes) - Set aside Cook the noodles - Pour 1L of water into a pot (Bring it to the boil) - Add a pinch of salt to the water - Add 30g Rice noodles to water (or noodles of choice) - Cook (5-10minutes) - Stir to loosen (the noodles are now ready to be strained) - Set aside Cook the vegetables Use a wok or broad based pan - Heat pan on medium heat, pour in 15ml of Olive oil (my choice for cooking) - Add 200g chopped vegetable mix, stir on medium heat (3 minutes) - Cover and steam (5 minutes) - Add 1 pinch Sea salt - Add 10ml (1 cap cooking wine) - Cover and Steam (5 minutes) - Stir (1 minute) - Turn off heat (Vegetables are ready) Meal time! Layer - Noodles - Vegetables - Chicken Serve and enjoy!

Delicious Easy Dinner Recipe For Crumbed Chicken Fillet | Chicken Schnitzel INGREDIENTS: - 300g chicken breasts - 10g tempura flour - 50g all purpose flour - 2 teaspoons sea salt - 80g Panko breadcrumbs - 1 Teaspoon oyster source - 1 Lemon - 1 beaten egg - 25ml Olive oil METHOD: Marinade: (A marinade tenderizes as well as flavours the meat) - We start with thinly slicing each chicken breast in half - Combine the sauce and lemon juice in a bowl - Salt the Fillets - Pour the marinade onto and coat the chicken - Marinate 20 min Prepare the crumb coating: - Combine 50g all purpose flour with 10g Tempura flour in a bowl - Add spice mix to flour (1 tsp. Harrisa and 1 tsp. Peri Peri) - Beat 1 egg in a separate bowl - Place 80g Panko bread crumbs in suitable dish Crumb The Fillets: - Dip fillets in flour mixture then dip into the beaten egg - Coat with panko crumbs - Layer fillets in dish Fry Fillets: - Heat pan on medium heat - Add 15ml olive oil - Fry each side 3-4 minutes (Turn over once) - Continue cooking until light golden brown (If the oil is fully absorbed during cooking add extra 10ml) - Drain chicken fillets on paper towel - Clean the pan (removing the crumb residue helps to avoid burning the second batch) - Repeat frying process

This chicken curry is a simple quick and easy meal to create. INGREDIENTS: - 1kg Chicken - 2 medium sized Onions - 1 Clove of garlic - 1 Chili - 15g Curry powder - 15ml Olive oil - 30ml water - 15ml Coconut milk - 1 Teaspoon Cornflour - Curry leaves - Sea salt METHOD: We begin by heating the pan on medium heat. - Once the pan is sufficiently heated, pour in 15ml of Olive oil (my choice for cooking.) - Add two coarsely chopped onions to the oil and stir. (1 minute) - Then add chopped garlic and stir. (1 minute) - Add de-seeded chili and stir. (1 minute) - Add curry leaves and stir all ingredients in pan for about 2 minutes We then add the chicken pieces and spread evenly in the pan - Add 15g of curry powder to the chicken (sprinkling liberally over the chicken pieces) - Mix the chicken with the curry powder until well coated. - At this stage, add 15ml of water (pouring around the edge of the pan, and then into the center) Mix briefly (30 seconds) - Cover and cook for about (5 minutes) - Lift lid and add another 15ml water to the pan - Again, cover and cook for about (5 minutes) - Lift lid and add 2 teaspoons of sea salt (or to taste) At this stage, cover and cook for (15 minutes) - Now lift the lid and add 15ml coconut milk (about 1 tablespoon ) - Add thickener to the gravy ( Thickener = 1 Tsp. Cornflour mixed with 10ml water) - Cover and cook for about (5 minutes) - Lift lid, and stir for half a minute (30 seconds) Final cooking stage - cover and cook for 15 minutes - Mix chicken and gravy and serve on a bed of rice (Basmati rice)