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This recipe is gorgeous. I shall duplicate it here, so that I don't lose it.
Ingredients:
80 ml sesame seeds
2 tblsp plain flour
1 egg white
1/4 tsp sesame oil
1/2 tsp salt
4 skinless chicken breast halves
2 tblsp vegetable oil
Preparation:
Mix sesame seeds and flour. Beat egg white with sesame oil and salt. Dip chicken breasts into egg white, letting excess drip off; coat with sesame seed mixture. Heat oil in nonstick skillet over medium heat. Cook chicken 5 to 6 minutes per side, until browned and cooked through.
Don't worry if it starts to get a bit burnt — that's when it's most tasty!
It went very well with my patented Nice Rice. While I'm on a roll:
Ingredients:
3-4 handfuls basmati/wild rice mix
1 bell pepper, cut into strips
1 medium onion, sliced
1/2 ham or vegetable stock cube
1 1/2 tblsp cornstarch
1 tblsp soy sauce
2 tblsp vegetable oil
Preparation:
Boil the rice (according to packet instructions, or your usual method). Fry the vegetables in the oil for 3-5 minutes, or until softened. Place cornstarch in a measuring jug with a little cold water and mix. Add 200ml boiling water, stock cube and soy sauce. Mix well and add to frying pan. Heat over medium heat for 2-3 minutes, until the sauce has thickened. Pour over rice and serve.
I now have a lot of sesame seeds. What shall I do with them? 8^S
Ingredients:
80 ml sesame seeds
2 tblsp plain flour
1 egg white
1/4 tsp sesame oil
1/2 tsp salt
4 skinless chicken breast halves
2 tblsp vegetable oil
Preparation:
Mix sesame seeds and flour. Beat egg white with sesame oil and salt. Dip chicken breasts into egg white, letting excess drip off; coat with sesame seed mixture. Heat oil in nonstick skillet over medium heat. Cook chicken 5 to 6 minutes per side, until browned and cooked through.
Don't worry if it starts to get a bit burnt — that's when it's most tasty!
It went very well with my patented Nice Rice. While I'm on a roll:
Ingredients:
3-4 handfuls basmati/wild rice mix
1 bell pepper, cut into strips
1 medium onion, sliced
1/2 ham or vegetable stock cube
1 1/2 tblsp cornstarch
1 tblsp soy sauce
2 tblsp vegetable oil
Preparation:
Boil the rice (according to packet instructions, or your usual method). Fry the vegetables in the oil for 3-5 minutes, or until softened. Place cornstarch in a measuring jug with a little cold water and mix. Add 200ml boiling water, stock cube and soy sauce. Mix well and add to frying pan. Heat over medium heat for 2-3 minutes, until the sauce has thickened. Pour over rice and serve.
I now have a lot of sesame seeds. What shall I do with them? 8^S