This going to sound a bit strong, but I believe I have cracked the code on serving the best chicken fillet. If you can get past the sketchy photo, courtesy of my web cam, you might just stand a chance of learning how to prepare a chicken fillet that will rival that of many a top restaurant. Best of all, you don’t require any fancy or obscure ingredients, in fact you probably have everything you need already, with the exception of just one thing…
It’s cold, you’re hungry; it’s soup time! Field mushrooms are widely available throughout Ukraine, fresh, dried or frozen. So here’s one for your next wintery soup craving.
He’s calm, he’s collected and he’s focused; the tranquil cousin of the Kung Fu. This one is for those who are seeking a meal without kick. The preparation is similar to my last chicken dish but the outcome is quite different. After a crazy day in the office enjoy this with a hot cup of green tea and you’ll be transported to a better place.
Doughy chicken-heads watch out! This is Kung Fu chicken. So pork and potato reign supreme; chicken is everywhere.
Here is an authentic and tasty take on a Chinese spicy chicken dish. It does require one magic ingredient; chinese chilli sauce. An authentic chilli sauce (NOT sweet chilli or any other condiment) can be bought at every asian foods store and many supermarkets packaged in a jar. If you can’t find the sauce you can engineer one by making a paste of re-hydrated dried chillies, some vinegar and sugar.