This is the first time cooking from a new cookbook
author, food stylist and recipe development:
I left the marinated chicken breast fillets overnight in the fridge
the day before last, and completed the dish for last night's dinner.
The interesting step I learnt from this recipe was, instead
of dipping the marinated chicken fillets in egg and then in cornflour..
was adding the beaten egg to the fillets, mix well, then drain
them off in a colander (or strainer - for me),
only then coat them in the flour!
Paired with poached sweet peas, omelet, and steamed
glutinous rice (bought!)
Simple enough ingredients:
*chicken breast fillets, light soy sauce, Chinese rice wine,
garlic, fresh ginger, beaten egg and cornstarch for coating.
*oil for fry, chopped spring onions, crushed garlic,
grated lemon rind and juice, honey (in place of sugar),
sesame oil and water (in place of chicken stock)
toasted sesame seeds for sprinkling,
Recipe from pages 132-133
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