After several requests… and most especially for Zoe Whitten.. These recipes are, except for the Fried Rice, from a Canadian magazine that floats around the doc’s office. I scribbled them down while we waited to have yet another round of tonsillitis confirmed.

For the Fried Rice, I just experimented until I found something that was close to Rosie’s. I don’t like dry fried rice, so I am quite liberal with the soya sauce, and occasionally also add a bit of chicken broth to moisten it.

Fried Rice

Ingredients:

Directions:
Heat oil in a large wok or rounded-bottom pan. Add the whites from the green onions, and cook for one to two minutes.

Add frozen veggies if you’re using them, and cook until the veggies are tender-firm. Add rice, stirring well to coat all grains with a bit of oil. If need be, add more oil. When the rice is heated through, add leftover veggies (if that’s what you’re using) and push to the edge of the pan, leaving the center open. Add a bit more oil and the egg, scrambling as it cooks. If you like more egg in your rice, use two rather than one.

Bring the rice down from the edges and mix with the scrambled egg. Push to the edges again, and add a tablespoon of soya sauce and your seasonings if you choose to use them. Some folks prefer leaving that until they’re ready to eat. When the seasonings and soya sauce have warmed, pull the rice down, and stir well.

We have added leftover chicken, pork or tuna to this and it works well.

Soya Chicken

Ingredients:

Directions:
Place the chicken in a roaster large enough for all pieces to lay flat on the bottom. You will want to spray the roaster with cooking spray beforehand. Cook in 350* oven until lightly browned, not cooked through (about 20 minutes).

Meanwhile, blend the sauce ingredients, except the cinnamon. When the chicken is ready, pour the sauce over all, and sprinkle very lightly with the cinnamon.

Return to oven and bake for an hour at 325*.

Easy Lemon Chicken

Ingredients:

Sauce

Directions:
Wash the lemon thoroughly, slice thinly, and set aside.

Pound chicken until about 1/2 inch thick. Set aside. Separate the yolk from the eggs, reserving the whites for other uses (perhaps fried rice?). Place the yolks in a large bowl, and beat well. Add water, slowly, while stirring. Add cornstarch, salt and pepper, mixing well. It should have the consistency of a light batter, you may need to add more cornstarch or water if necessary.

In a large wok, or round-bottom pan, heat the oil on high, keeping careful watch on it. When a bit of water dropped into the pan sizzles and pops, it’s ready to go.

Cook two of the breasts at a time, after dipping each into the batter and letting the excess slip off. Cook until golden brown on either side, and no pink remains on the inside (you’ll have to cut it a bit to check). Remove from the oil and drain on paper towels. Repeat for the last two breasts. Cover with foil or place in low-temperature oven to keep warm.

Mix the remaining cornstarch measure with a little water, and set aside.

Drain the oil from the wok. Add the broth, lemon juice, sugar and honey. Keep the temperature on high, until the sugar dissolves and sauce comes to a boil, then add ginger and a bit of garlic powder if you like (we use a lot of garlic here, usually, but only a tiny pinch for lemon chicken).

Quickly add the cornstarch mixture, and stir constantly until the sauce has thickened. Remove from heat.

Cut the chicken breasts into slices about 1 inch wide, but retain their shape on the serving plate. Cover with the sauce and garnish with slices of lemon.