Français
| Register    
Search

Advanced research

Cold Chicken with Lemon and CilantroTheWorldWideGourmet.com

Flavors of China

Total time: 30 to 60 min

Preparation time: 10 minutes
Cooking time: 25 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:177 kcal

Proteins:9.6 g

Fats:9.4 g

Carbohydrate:13.1 g

Fibers:0.6 g

Sugar:10.4 g

Cholesterol:25.3 mg

Sodium:501.1 mg

Calcium:20 mg

Energy:648 kcal

Proteins:35.2 g

Fats:34.3 g

Carbohydrate:47.8 g

Fibers:2.2 g

Sugar:37.9 g

Cholesterol:92.8 mg

Sodium:1834.5 mg

Calcium:73.2 mg

SIMILAR RECIPES

  • Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse

  • Cajun Chicken and Andouille Filé Gumbo

  • Chich Taouk, Lebanese-Style Chicken Skewers

  • Chicken Breasts with White Asparagus and Cress Mousse

  • Moroccan Chicken with Almonds and Chick Peas

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 2 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

chicken breast per person

75

ml

zest of 1 lemon

3

shallots or green onions, minced

30

ml

peanut or olive oil

15

ml

sesame oil

45

ml

rice wine or dry white wine

30

ml

honey

60

ml

hoisin sauce

15

ml

ginger syrup

salt and pepper

2

cloves of garlic

7.5

ml

cornstarch

1

green pepper

10

ml

leaves

METHOD

  1. Sprinkle the chicken pieces with salt and pepper;
  2. brown the chicken breasts in a skillet in 1 tbsp. olive oil for about 10 minutes; remove from the pan; dice and set aside;
  3. pour the liquids into a small saucepan: the lemon juice, rice wine, soy sauce, hoisin sauce, honey and ginger syrup; add the garlic, lemon zest and shallots; bring to a boil;
  4. dissolve the cornstarch in 2 tbsp. cold water; add to the boiling liquid and let the sauce thicken for 1 or 2 minutes; remove from the heat and let cool; add the sesame oil;
  5. bring 2 cups of water to a boil in a saucepan with a pinch of salt; add the red chili pepper and the green bell pepper and boil for two minutes (no longer); drain and run under cold water; slice thinly;
  6. place the chicken, sauce, peppers and cilantro in a bowl; mix well and refrigerate for 1 hour before serving;
  7. serve on a bed of lettuce; garnish with fresh cilantro or parsley.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

This excellent recipe from China can also be made with leftover chicken - in which case, begin the recipe at step 3.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box