Compiled Recipe – Pan Fried Chicken in Cream Sauce

Pan-Fried Chicken In Cream Sauce

* 7 chicken thighs, skin on, excess fat removed
* 2 tbsp oil, more for deep frying
* 5 cloves garlic, peeled , lightly crushed
* 4 sun-dried tomatoes, sliced thinly
* 1 cup all purpose cream
* 2 tbsp sun-dried tomato pesto
* ½ cup water
* ¼ cup basil leaves, sliced thinly, divided
* salt and pepper (to taste)

1) Add enough oil in a deep sauté pan for deep frying. Season chicken thighs on both sides with salt and ground black pepper to taste. Place chicken skin side down in the oil. Deep fry chicken until cooked through. Transfer to a plate, and set aside.

2) Remove excess oil from pan, leaving about 2 tablespoons. Add garlic and tomatoes, stirring, and cook until softened. Add cream, pesto, water, and half the basil. Stir to combine. Season with salt and pepper to taste.

3) Return chicken to the pan, and cook until just heated through. Adjust seasoning accordingly to taste. Serve while hot topped with more basil.



Compiled Recipe – Beef and Baby Corn Stir Fry

Beef and Baby Corn Stir Fry

* ½ cup water
* 3 tbsp soy sauce
* 1 tbsp cornstarch
* 1 tbsp vegetable oil
* 2 cloves garlic, minced
* 1 onion, chopped
* ½ kilogram beef sirloin, thinly sliced
* 1 tbsp sesame oil
* 1 tsp sugar
* 1 (425 gram) can baby corn
* 1 medium red bell pepper, thinly sliced
* salt (to taste)

1) Dissolve cornstarch in water and soy sauce.

2) Heat vegetable oil in a medium-sized pan and sauté garlic and onion. Cook until translucent.

3) Add beef sirloin.

4) Pour the soy sauce mixture over the beef. Cook until meat is tender. Add ½ cup water if the mixture becomes too dry.

5) Add the sesame oil, sugar, baby corn and red bell pepper and stir-fry. Cook until the soy sauce mixture has thickened and vegetables are cooked through. Adjust seasoning with salt and pepper. Serve with steamed rice (optional).