4 Kids 'n Us Recipes

by Chef Abrache
Serves
4

2
fresh medium tomatoes
1
medium cucumber
1/3
cup onion, finely chopped
¼
bunch parsley, finely chopped

coriander, finely chopped

pinch ground cumin

salt and white pepper to taste
2
tbsp fresh lemon juice
2
tbsp salad oil
12
grilled boneless, skinless chicken breast (chicken is optional)

Method:

1. Mix all the ingredients except the tomatoes, cucumbers and chicken
breasts.

2. Cut and dice the tomatoes into small cubes. Peel and seed the cucumber,
then dice into approximate size of tomato cubes.

3. Place cubed tomatoes and cucumbers in a dish and spread the other
mixed ingredients over them. Refrigerate for 1 hour or more before serving.

4. To serve, place a leaf of lettuce on a plate and arrange a serving
of the salad. Place 3 grilled chicken breasts on top of salad for each
serving.

Marinade and seasoning for chicken breast:

Season to taste with olive oil, salt, pepper, and garlic.
 

Yield
– 4 servings

10
to 12 ounces chicken breasts, cut into cubes

Marinade:
1
tsp chicken base (not bouillon; base is a pastelike mixture available
in gourmet or larger supermarkets)
Dash
of white pepper
Salt
to taste
Sugar
to taste
½
tsp cooking wine
½
tsp sesame oil

Garnishes:
Toasted
white sesame seeds
Chopped
green onions

Batter:
¾
cup all-purpose flour
¼
cup cornstarch
1
heaping tsp baking powder
½
of a beaten egg
2
tbsp oil
2/3
cup water
Pinch
of salt

Honey
Sauce:
1/8
cup, plus 1 tbsp honey
¼

cup sugar
1/8
cup ketchup
1
tbsp white vinegar

Method:
1.
Combine marinade ingredients and let cubed chicken soak in liquid for
30 minutes.
2.
Combine batter ingredients. Set aside.
3.
Combine sauce ingredients. Set aside.
4.
Heat cooking oil for frying, about 320º F. Using tongs, dip marinated
chicken into batter and deep fry.
5.
Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and
toss to coat. Place chicken in green onions and sesame seeds.