Hong Kong Recipes Easy

Nutrition Kitchen HK Low Carb Menu Healthy Eating Made Easy

WEBBok Choy, Sole, Shiitake Mushroom, Garlic, Lime, Vegetarian Oyster Sauce, Palm Sugar, Soy Sauce, Shaoxing Wine, Coriander, Chili, Olive Oil, Salt, Pepper

Rating: 4.3/5(20)
1. Cut the chicken breast into bite sized pieces, place in a large plastic bag or mixing bowl with 3/4 cup of corn starch, lightly shake until all of the chicken is coated well.
2. Heat a large skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.
3. Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side.
4. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.

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Keto Chinese BBQ Pork – “Char Siu” My Keto Kitchen

WEBApr 30, 2022 · Preheat oven to 200C/390F. Line a roasting tray with foil, add the roasting rack and spray lightly with oil. Place the strips of pork …

Rating: 5/5(32)
1. In a small bowl, combine the Low Carb Sweet Soy, sesame oil, garlic, five spice and a few drops of food colouring (if using).
2. Place the 3 pieces of pork neck into a suitable dish for marinating - glass or ceramic will prevent the transfer of the coloring to the dish.
3. Pour half the marinade over the pork and, wearing foodsafe disposable gloves, massage the marinade into the pork.
4. Cover and leave to marinate in the fridge overnight. Store the remaining marinade in the fridge to be used for basting when the pork is cooking.

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