Breaded chicken fillet with orange sauce

Breaded chicken fillet with orange sauce

INGREDIENTS
700-800 g chicken thigh fillet
1 large egg
1/3 cup corn starch
3 tbsp. l soy sauce
1 tsp dark sesame oil
deep-frying vegetable oil
salt, freshly ground black pepper
long grain boiled rice and mint for serving

For the sauce:
3 large juicy oranges
4 cloves of garlic
3 cm fresh ginger root
3-4 tbsp soy sauce
2 tbsp brown sugar
100 ml white dry or semi-dry wine
70 ml rice or apple cider vinegar
2 tbsp corn starch

STEP-BY-STEP COOKING RECIPE
Step 1
Cut the chicken into convenient 4×4 cm slices. Eat a little salt and pepper generously. Leave on for 15 minutes.
Step 2
For batter, mix lightly beaten egg with starch in soy sauce and sesame oil.
Step 3
Preheat the deep-frying oil to 170 ° C. In batches, dip the chicken into the batter, let it drain and put the chicken in hot oil.
Fry, turning, until golden brown on all sides. Put the finished pieces in a sieve on paper towels.
Step 4
For the sauce, wash the oranges with a brush, dry, remove the zest with a fine grater, squeeze the juice. Mix juice and zest with wine, soy sauce and vinegar.
Step 5
Peel ginger and garlic, chop finely. In a saucepan, heat 1 tbsp. l oil, put ginger and garlic, fry over medium heat, 30 sec.
Step 6
Pour in the orange mixture, add sugar, bring to a boil.
 Mix starch with 4 tbsp. l cold water, pour into boiling sauce, stirring constantly. Cook, stirring continuously, 1 min.
Step 7
Put the chicken in the sauce, mix, cook 1 min.
Remove from heat and let stand for 3-4 minutes.

Meanwhile, spread the rice over the warmed plates with a slide, make a recess in the center. Put the chicken and sauce in the recesses, garnish with finely chopped mint and serve.

Breaded chicken fillet with orange sauce
Breaded chicken fillet with orange sauce

Simple homemade tangerine pie

Simple homemade tangerine pie

Ingredients:
Flour-300 gr
Baking powder-15g
Sugar-150g
Milk 50ml
Vegetable oil-150g
Eggs — 3 pcs.
Tangerines — 6-7 pcs.

Cooking
Mix all the ingredients for the dough.
Grease a baking dish with butter and sprinkle with sugar — 1 tbsp.
Fill in the shape of the halves of the tangerines and cover them with dough
Bake for 40-45 minutes. at a temperature of 180C

Simple holiday cupcake recipe

Simple holiday cupcake recipe

INGREDIENTS
400 g flour
12 g of baking powder (or soda)
300 g sugar
250 ml of milk
2 eggs
For cream
powdered sugar — 1 part
butter — 1 part
milk — 2 parts

STEP-BY-STEP COOKING RECIPE
Step 1
Set the oven to warm up (175 C).
Step 2
Whip all the ingredients. Stir until smooth.
Step 3
Spread the dough on the tins (filling them in 2/3).
Step 4
Put the molds in the oven for about 20 minutes.
Step 5
Remove from the oven, cool.
Step 6
Prepare a cream — mix powdered sugar, butter and milk in a ratio of 1: 1: 2, respectively.
Step 7
Garnish the cupcakes with cream, squeezing it out of a pastry bag. Add mastic, sugar sprinkles and sugar beads for decoration, if desired.

Simple holiday cupcake recipe
Simple holiday cupcake recipe

Salmon appetizer with cream cheese

Salmon appetizer with cream cheese

Ingredients:
● slices of slightly salted salmon 250 g
● cream cheese 250 g
● pickled or fresh cucumbers 1-2 pcs.
● branches of dill 3-4 pcs.
● lettuce leaves to serve
● lemon juice to serve
● red caviar for decoration

Cooking:
Rinse dill, dry and chop. Finely chop the cucumbers. Mix the cream cheese, dill and chopped cucumbers in a small bowl. Spread the film on the table and lay the fish slices on it so that they are slightly on top of each other.
Spread them with cheese filling and gently, raising the edge of the film, roll the fish into a roll. Wrap tightly in foil and put in the refrigerator for 1 hour.
 Then remove the film and cut the roll into slices 3-4 cm thick, periodically wetting the knife with water. Arrange lettuce on a plate, top with salmon rolls. When serving, garnish the appetizer with red caviar and sprinkle with lemon juice.

Salmon appetizer with cream cheese
Salmon appetizer with cream cheese

TOP 3 holiday cocktails

TOP 3 holiday cocktails

INGREDIENTS
For a sparkling cocktail with kiwi:
400 ml champagne
1 kiwi
2 tbsp. l pineapple juice
2 tsp honey
ice

For cranberry-vanilla cocktail:
50 ml of vodka
50 ml cranberry juice
250 ml champagne
1 vanilla pod
ice
cranberry and vanilla pods for serving

For tangerine cocktail:
200 ml champagne
60 ml of vodka
150 ml tangerine juice
2 tbsp. l pomegranate seeds or cranberries
2 tangerines
two branches of thyme
ice

STEP-BY-STEP COOKING RECIPE
Step 1
Tangerine cocktail. Cut the tangerines into thin circles. Fill two glasses of ice with mugs of tangerines and pomegranate seeds.
Step 2
Pour vodka and tangerine juice into glasses and add champagne. Garnish with thyme sprigs.
Step 3
Sparkling cocktail with kiwi. Peel the kiwi, chop and put in the blender bowl. Add pineapple juice and honey, whisk until smooth.
Step 4
Pour 3/4 cup champagne into each glass. Halve the puree and pour into the glasses. Serve with ice cubes and mint leaves.
Step 5
Cranberry Vanilla Smoothie. Cut the vanilla pod and scrape the seeds. In a shaker, mix the vanilla seeds, vodka, cranberry juice and ice.
Step 6
Pour the cocktail into tall glasses and add sparkling wine. Garnish with cranberries and vanilla pods.

TOP 3 holiday cocktails
TOP 3 holiday cocktails
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