Potato Chip Fried Chicken
2 pieces Chicken Drumsticks
1 tbsp Soya Sauce
1 tbsp Rice Wine
1/4 tsp Salt
Original Potato Chips
Small amount of Flour
1 egg
(1) Marinate the chicken with soya sauce, rice wine and salt for about 20 min.
(2) Put the flour in a shallow dish, beat the egg in another, and crush potato chips into a third one.
(3) Heat the oil to 150 degrees celsius and dip the chicken into the flour, egg then potato chips.
(4) Fry it at low temp then heat up the oil when it is almost cooked. This will make sure the chicken will not absorb too much oil.
Tuna and Celery Salad
50g celery sticks (cut 4 inches long and 0.5 inches thick)
1/4 tsp salt
20g mayonnaise
70g tuna
black pepper
(1) Boil water, add 1/4 tsp salt and boil the celery for 10 sec.
(2) Dump the celery in cold water to stop the cooking process.
(3) Mix the celery with the tuna.
Picked Veggies (that you can find in Chinese Restaurant)
Carrot
White Radish (I prefer turnip)
Cucumbers
Green Papaya (optional)
Chili (optional)
(1) Cute the vegetables into uniform sticks or pieces then sort them by their textures together. Carrot + white radish + green papaya in one bowl, cucumbers + turnips in another bowl.
(2) Sprinkle each bowl with salt (1/2 tsp for each cup of slices vegetables).
(3) Stir and massage gently into each lot of vegetables, apply gentle pressure for 3 to 4 min. This ecnourages the salt to disolve and the vegetables to start releasing liquid.
(4) Then cover the bowls and let the vegetables stand for 20 min. After this, drain each lot and rinse them lightly to remove excess salt.
(5) Lightly squeeze the vegetables to get rid of excess moisture.
(6) Combine all of them in a large jar, packing the vegetables fairly closely together. You can add some shreds of fresh chili or some thinly sliced ginger if desired.
(7) Combine 4 parts vinegar to 3 parts water to 2 parts sugar by weight. Note you have to gauge how much you need to cover vegetables completely.
(8) Stir the mixture over low heat until the sugar has dissolved. Pour the lukewarm mixture over the vegetables, cover the jar and let stand until cool.
(9) Store in the fridge. The pickles will be ready to eat in 2 hours, and will last for 2 to 3 weeks refrigerated.
Energy Bars
Tuna and Celery Salad
50g celery sticks (cut 4 inches long and 0.5 inches thick)
1/4 tsp salt
20g mayonnaise
70g tuna
black pepper
(1) Boil water, add 1/4 tsp salt and boil the celery for 10 sec.
(2) Dump the celery in cold water to stop the cooking process.
(3) Mix the celery with the tuna.
Picked Veggies (that you can find in Chinese Restaurant)
Carrot
White Radish (I prefer turnip)
Cucumbers
Green Papaya (optional)
Chili (optional)
(1) Cute the vegetables into uniform sticks or pieces then sort them by their textures together. Carrot + white radish + green papaya in one bowl, cucumbers + turnips in another bowl.
(2) Sprinkle each bowl with salt (1/2 tsp for each cup of slices vegetables).
(3) Stir and massage gently into each lot of vegetables, apply gentle pressure for 3 to 4 min. This ecnourages the salt to disolve and the vegetables to start releasing liquid.
(4) Then cover the bowls and let the vegetables stand for 20 min. After this, drain each lot and rinse them lightly to remove excess salt.
(5) Lightly squeeze the vegetables to get rid of excess moisture.
(6) Combine all of them in a large jar, packing the vegetables fairly closely together. You can add some shreds of fresh chili or some thinly sliced ginger if desired.
(7) Combine 4 parts vinegar to 3 parts water to 2 parts sugar by weight. Note you have to gauge how much you need to cover vegetables completely.
(8) Stir the mixture over low heat until the sugar has dissolved. Pour the lukewarm mixture over the vegetables, cover the jar and let stand until cool.
(9) Store in the fridge. The pickles will be ready to eat in 2 hours, and will last for 2 to 3 weeks refrigerated.
Energy Bars
