A very healthy, popular Chinese soup. Easy to prepare and tastes fantastic!

#Ingredients:	#Marinade:
100 g Chicken breastangiesrecipes 3 cup Water 1 tsp Chicken bouillonangiesrecipes 1 tsp Ginger root,angiesrecipes minced 120 g Sweetcorns, canned 1/2 tsp Salt 1/4 tsp White pepper powder 1 tbsp Cornstarch 2 tbsp Water 1 Egg	1/4 tsp Salt Pinch of white pepper powder 1/2 tbsp Cornstarchangiesrecipes 1/2 tbsp Water 1 tsp Oil, cooked

1. Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
   
   
2. Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened。 Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.

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.

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.

#Ingredients:	#Marinade:
400 g Barbarie duck breast angiesrecipes (may use any kind of duck breasts) Mixed salad and chopped roasted cashew nuts	25 ml Lemon juice 90 ml Sweet chilli sauce 35 ml Teriyaki 2 tsp Honey 1 tsp Multi-flavoured spice 4-6 clove Minced garlic

1. 
   Combine all the marinade ingredients in a ceramic or glass dish bowl. Pat duck breast dry. Score the duck skin in a crosshatch pattern with a sharp knife (take care not to cut into the flesh).
   
2. Place duck breast into the marinade mixture and turn to coat. Cover tightly and refrigerate for at least 4 hours or overnight. Turn meat at least once during this time.
   
3. 
   Bring duck breast to room temperature. Heat a grill or frying pan over a low heat and add the duck breast, skin-side down. Cook 8 minutes until the duck breast is medium-well or until desired doneness. You can sear the duck breast for 3-4 minutes in the pan and then transfer to a 200C/400F oven to finish cooking for 5 minutes. Slice the duck breast and arrange on a platter over a bed of mixed salad. Sprinkle chopped roasted cashew nuts on top.

It is important that all salad leaves be thoroughly rinsed to remove any grit, as well as residues of pesticide. Just as important is to dry the salad leaves well so that the dressing will not be diluted. Dress salad just before serving, otherwise the leaves will wilt and become unpleasantly soggy.

#Ingredients:	#Garlic Vinaigrette:
180 g Boneless skinless chicken breast, grilled, sliced 2 Cherry belle radish 4-5 Cherry tomatoes 20 g Carrot, shredded 100 g Lollo rosso (or romaine lettuce)	1 tbsp Raspberry vinegar (or red wine vinegar) angiesrecipes 1 clove Garlic, minced 50 g Extra-Virgin olive oil Salt and freshly ground black pepper 1/5 tsp Oregano

1. 
   Combine all the dressing ingredients in a screwtop jar. Shake well together. Rinse cherry radish and tomatoes. Drain and pat them dry with kitchen towel. Quarter the tomatoes and thinly slice the cherry radish.
   
2. Discard any damaged leaves and pull leaves individually from the core. Put the leaves in a sink of cold water and wash off any dirt. Lift the leaves out of the water and pat dry gently with a clean kitchen towel.
   
3. 
   Toss lollo rosso, cherry radish, shredded carrots and tomatoes quarters in large salad bowl. Mix gently and top with the grilled chicken. Drizzle with dressing and served with garlic bread if desired.

Chicken broth contains the broken down material from bones and tendons. When the broth is cooled, it congeals due to the presence of gelatin.

700 g Bones and skin of chicken drumsticks 1200 ml Water 1-2 stalk Spring onions, cut into chunks 3-4 slice Ginger

2 tsp Chinese rice wine or sherry 1 tsp Vinegar 1/3 tsp White pepper powder 1/3 tsp Salt (I used 1 tsp and it’s way too salty)

1. 
   Wash the chicken bones and skin thoroughly and add them into a pot of boiling water. Boil for 2 or 3 minutes and then turn off the heat. Drain and rinse the bones thoroughly under the tape water.
   
   
2. Fill a pot with water with ginger, spring onions, rice wine, vinegar, chicken bones and skin. Bring to a boil. Simmer over low heat until liquid has reduced by half, about 2 hours. Strain stock into a bowl. Discard solids. Season the stock with salt and pepper. Allow the liquid to cool down and set to a jelly. It’s ready for use. The broth can be kept in a fridge for up to 3 days or frozen for at least 6 months.

Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added. Gyros mix and Tzatziki can be found in supermarkets or you can make your own rather easily.

#Ingredients :	#Gyro Seasoning Mix:
400 g Chicken thighs or breast, boneless and skinless 6-8 Pita (or other flatbread) 1/2 cup Tzatziki angiesrecipes Salad mix (Tomato, cucumber, onion, etc.)	1 tsp Sweet paprika angiesrecipes 1 tsp Salt 1 tsp Cumin angiesrecipes 1 tsp Garlic powder angiesrecipes 1 tsp Oregano angiesrecipes 1 tsp Basil angiesrecipes(optional) 1 tsp Black pepper (optional) 1/2 tsp Marjoram angiesrecipes(optional) 1/2 tsp Parsley angiesrecipes(optional) 1/3 tsp Chilli powder angiesrecipes(optional)

1. 
   In a small bowl combine all the ingredients of the gyro mix.
   Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp. Slice the pita from the top open to create a pocket. If it is a long oval pita,
   angiesrecipes then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.