Thursday, January 5, 2017

Cookbook Countdown #13: SV's Lemon and sesame chicken

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
 New Wok by Sunil Vijayakar
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kitchen flavours said...

Yes, an interesting technique, draining the egg coated fillets in a colander! The dish looks delicious!
I have one of his books, Irresistible Popsicles! And have not used it before, bought it years ago.... :)

Karen Luvswesavory said...

Hi Emily,
I'm with you for simple ingredients yet whipped up such hearty fragrance tangy sweet lemon and sesame chicken.

Kayte said...

Anything with chicken and lemon gets my vote! Looks delicious. I have mixed feelings on that new technique with the colander...that means I would need to wash the egg gunk out of the colander holes, right? I'm not sure I would love that part, but it is interesting that they did it that way and it's always fun to hear different styles. :-)

TeaLady said...

How interesting to coat the chicken early and then drain. I'll have to try that. Overall this chicken looks delicious.