Almond Chicken
This is one of my favorite Cantonese dishes. I got this from an Australian Women’s Weekly cookbook that I’ve had and loved for years. The original recipe called for deep frying, which you can certainly do, I just stir fry it.
Lemon Chicken
Another from my favorite Chinese cookbook, “Chinese Cooking Class” by Australian Women’s Weekly. This is just as good as Chinese take-out Lemon Chicken. The lemon sauce is supposed to be tart and sweet at the same time.
Ying Yang Fried Rice
The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth!
Spicy Chinese Sesame Garlic Chicken Light
This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up.
Chinese Braised Chicken and Chestnuts
From one of my Chinese cookbooks. It’s in Chinese, so some measurements are a little general. It’s pretty simple, and what can be better than chicken and ginger on a cold day?
