Many cuisines have their own lemon chicken, this one carries a sweet and sour tang and perfect for a family gathering.

Ingredients:	#Marinade:	#Sauce:
180 g Boneless chicken breast (or thighs) 4 tbsp Cornstarch Oil for frying	1/2 tsp Salt 1/2 tsp Sugar 1 Egg white 2 tsp Cornstarch 1 tsp Jiafan rice wine 1/4 tsp White pepper powder 1/4 tsp Sesame oil	50 ml Lemon juice 1 tbsp Sugar 80 ml Chicken stock 2 tsp Cornstarch Lemon slices

1. Cut the chicken breast in half. Combine marinade ingredients in a bowl. Mix the chicken breast with marinade and set aside for 15 minutes.
   
   
2. Heat some oil in a large skillet to 190C/375F. Coat the chicken breast halves with cornstarch and fry until golden, about 5 minutes. Drain and then cut into serving size pieces and arrange on a serving platter.
   
   
3. Combine all sauce ingredients in a medium saucepan and mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Take out the lemon slices to put on the chicken first, then pour the sauce over. Garnish with shredded spring onions if desired.

Longan fruit contains several vitamins and minerals and large amounts of vitamins A and C. The Chinese name for this fruit is long yan rou/龙眼肉, which literally means “dragon eye flesh”. The dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis.

340 g Spelt dinkel #630 flour angiesrecipes 80 g Spelt dinkel wholewheat flour angiesrecipes 120 g Rye sourdough starter 30 g Rock sugar

110 ml Warm water 8 g Salt 1 tbsp Olive oil 3-4 tbsp Dried longan fruit angiesrecipes

1. 
   Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
   
2. Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
   
3. 
   Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.

1 Large egg 120 g Sugar 185 g Buttermilk 1/2 tsp Baking soda 110 g Margarine, melted

1/2 tsp Nutmeg 180 g All-purpose flour 3/4 cup Cranberries angiesrecipes Powdered sugar (optional)

1. 
   Whisk together the egg, sugar and half of the buttermilk in a bowl. In another bowl combine together the baking soda and the rest of buttermilk. Let it sit for 5 minutes. Pour the prepared egg mixture into it and blend together. Sift the flour and nutmeg in a mixing bowl together. And then add in buttermilk mixture and melted. Finally add in cranberries and combine all the ingredients.
   
   
   
2. 
   
   Grease a 22-24 cm bundt pan. Pour in the cake and bake at 175C/350F for about 35 minutes or until toothpick comes clean. Cool on a rack for 5 minutes before removing from pan. Dust the cake with some powdered sugar if desired.

The grapefruit is a subtropical citrus tree grown for its fruit which was originally named the "forbidden fruit " of Barbados. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Wikipedia

150 g Chicken breast 3 Grapefruit (Star Ruby) Some sugar 1 tbsp Peas 30 g Carrot dices

1/4 tsp Salt 1/2 tsp Cornstarch Pinch of white pepper powder 5 g Ginger, minced

1. 
   Thinly slice the chicken breast and marinate with salt, pepper and cornstarch for about 15 minutes.
   
2. 
   Cut tops off grapefruits, loosening the flesh from the outer skin. Cut between the segments to loosen the flesh then remove the central core and pips. In container of food processor, blending the grapefruit flesh into the juice. Add in sugar to adjust to your personal taste. Blanch the marinated chicken slices in some oil. Drain and set aside.
   
3. 
   Heat up a skillet with some oil, stirring the ginger until fragrant. Add in carrots and peas. Pour in the grapefruit juice. Return the chicken to the skillet and dish off after boiled.

1 Large ripe pineapple angiesrecipes 1 bowl Cooked Job's tear rice / long-grain white rice 1 Egg, beaten 80 g Shrimps, shelled and deveined 50 g Green peas 3-5 Black mushrooms

1/2 tsp Curry powder 1 tbsp Raisins 1 tbsp Scallions, white part only 1/3 tsp Salt 2/3 tsp Sugar 1 tbsp Pine nuts angiesrecipes / Cashew nuts

1. 
   Cut the pineapple in 1/3 lengthwise, cutting straight through the crown (leaves). Using a sharp knife, remove the flesh from the skins. Cut the flesh into ½-inch cubes. You will need 100 grams for this recipe.
   
2. 
   Cut the shrimps in half and marinate with pinch of salt and pepper for about 5 minutes. Soak black mushrooms in water for 15 minutes. Drain and cut into small pieces.
   
3. 
   Heat up a skillet with some oil. Add in pine nuts and stir-fry until lightly golden. Drain. Add in beaten egg and cook until set and stir into chunks. Add in more oil into the frying pan and stir in the shrimps and cook for about half minute. Remove. Add in scallion and black mushrooms, stirring until fragrant.
   
4. 
   
   Add in rice, diced pineapple, raisins, green peas, egg and shrimps. Stir briefly. Season the mixture with curry powder, salt and sugar. Continue stirring, tossing, and turning until well mixed. Mound the rice in the pineapple shells and garnish with the pine nuts. Serve at once.