2 pcs of skinless breast chicken
1 cup of all-purpose flour
1 cup cornstarch
Salt and pepper to taste
2 egg yolks
2 and 1/2 cups of cold water
Instruction:
Flatten the chicken breast, and season on both sides with salt and pepper to taste. Set aside while preparing for the batter.
In a separate bowl, add 1 cup of all-purpose flour and 1 cup of cornstarch— make sure to sift through to get nicely aerated so that we can make a crispy chicken batter.
Then, add the 2 egg yolks, and a pinch of salt and mix.
Add gradually the 2 1/2 cups of cold water. Mix everything until well combined.
Frying:
Heat oil in a large non-stick skillet over medium-high heat.
Coat chicken breasts on both sides with flour.
Then, dip into the batter and place in the hot oil — before placing the chicken make sure to test the oil if it's ready for frying by drop a tiny blueberry sized piece of batter into the oil. If the batter quickly sizzles up to the surface and quickly crisp the oil is ready.
While frying the chicken breast, continually sprinkle in the tinner batter using your hand from side to side of the chicken. — This secret style of frying will bring you a crispy chicken.
Fry until golden brown and transfer to a paper towel-lined plate to drain.
400g Spaghetti pasta
15g Cherry tomatoes
1 Whole Minced Garlic
Basil
Olive Oil
Salt
Black Ground Pepper
Parmesan Cheese
160g Melted Cheese
Instruction:
Cook the 400g Spaghetti pasta in a large pot of boiling salted water, stirring occasionally, and check the pasta until softer. You can follow the packaging instructions. Drain pasta, reserving pasta water, and transfer to a large bowl.
In a large skillet, heat the olive oil and add the minced garlic, cook until fragrant.
Add the cherry tomatoes and cook until softened. You can use the spoon to gently mash the cherry tomato to bring the natural juices into the sauce.
Add 1 cup of pasta water, and melted cheese stir occasionally until combined.
Add the fresh basil, and cook the pasta sauce (1-2 minutes).
Transfer the cooked pasta to the sauce, and toss with parmesan cheese, along with salt and pepper to taste. — I add the parmesan cheese before the salt to minimize the salty flavor. And there you have it, a creamy garlic cherry tomato pasta. You can top it with freshly grated parmesan for a more cheesy and you can serve it with crispy chicken fillet. Enjoy!
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