Yes I timed my cooking for the first time. Lately I have realized most people decide what recipe to try based on how much time they have. So it makes sense for me to know how much time it takes and mention it. Anyways no measurement is ever wasted, except your weight!
In this chicken dinner I made a not so fried, actually seared chicken which tastes as yummy as fried, purple cabbage salad and corn on cob.
- 2 Chicken breasts, sliced vertically in 2″ thick stripes
- juice of half lemon
- 1 egg
- 3/4 cup rice flour
- 1/4 cup tapioca starch
- 2 tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 2 cups purple cabbage, chopped jullian
- 2 cups sprouted beans
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 cup chopped scallions
Corn on cob:
- 2 corn on cob, cut into halves
- 4 cups water
- 2 tsp salt
In a bowl lightly beat the egg and mix it with lemon juice. Add chicken and set it aside.
Bring water to boil in a deep sauce pan, add corns to it, simmer and cover. Let it cook for 10 minutes.
In a ziplock bag mix flours and add chicken pieces to it. Lock the bag and toss it from one hand to another, so that flour coats the chicken completely.
Put the flour coated pieces in a large colander or just tap them a bit to brush off excess flour.
Heat a table spoon of oil on a girdle or a shallow pan. and arrange the chicken pieces in a single layer. Cook for 6-7 minutes on medium heat on each side while pressing them occasionally with a spatula.
While chicken is being cooked combine all the salad ingredients and set it aside.
Turn off the heat for corns, and remove them in a plate.
By now your chicken will be ready, finish it with salt and pepper and serve it on the bed of salad, with corns next to it.
I timed it, takes 20 minutes. Giving you extra 3 minutes.