Yesterday I took a trip to the Hong Kong City Mall to do some Christmas shopping on my way to see Isaac's "Hip Hop" Boys Dance Class. (It was amazing by the way, they dance to "The Boys are Back")
Whenever we go to the Hong Kong City Market, we try to buy a couple of new things to try. We've had some doozies. Yesterday, I bought this "dragon fruit." It was on the expensive side, but it was so beautiful. They would look amazing in a fruit arrangment. And I was very curious how it would taste.
So tonight, for dinner, we had Lemon Chicken (wish you were here Julie), chicken ricearoni, pomegranite, papaya, and dragon fruit. I also got the papaya at the asian market. I already had the pomegranite.
Helen taught me the easy no mess way to get the seeds out of the pomegranite. You fill up a bowl with cold water. Then hold the quartered pomegranite in the water while you release the seeds. The juice doesn't squirt all over and the paper stuff floats to the top. Just skim off the paper stuff, and strain. Stores well in frig.
Here is the recipe for Lemon Chicken
Sauce:
Make before you start frying:
In saucepan, combine:
1 cup water
3/4 cup sugar
2 Tb margaine
1 1/2 Tb cornstarch
zest all the peel off the lemon you are using
1lemon juiced
speck of yellow food coloring. Best if you use "egg drop soup" coloring from asian market, makes the color look just right. I have a 100 year supply if you want to borrow some.
Heat and stir until comes to a boil and thickens.
Chicken:
2 chicken breasts, Cut in 1 inch cubes or strips
In Bowl #1:
1 cup crushed ice water
1 egg
(mix)
1/4 tsp baking soda
1/4 tsp salt
3/4 cup flour
(mix, lumpy)
spring another 1/4 cup flour on top of batter
In Bowl #2
1/2 cup flour
Heat oil in small wok or other pan, several inches, enough to deep fry
Roll chicken in plain flour, then dip in batter and let drip. Put in oil and fry. Flip, stays pretty light. Eat with sauce. MMM
PS... dragon fruit tastes a lot like a kiwi. A little milder in flavor. Very refreshing
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