Recipes

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Chef Kimmy’s Sole Fish with Lemongrass

SERVES 4

Ingredients:
2 1/2 pounds sole fillet
1 quart chicken stock
1 quart lemon juice
1 quart honey
1 cup finely chopped lemongrass
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon oil

Directions:
1. Marinate the sole with salt, lemon juice, honey, and lemongrass. Set aside.
2. In the meantime, preheat the sauté pan with high heat until the pan is hot.
3. Then add oil and put the sole into to the pan without the juice. Pan-fry the sole until
golden brown, turn to other side, and pan-fry for a few minutes or until its golden
brown.
4. Add chicken stock and remaining juice. Reduce the heat to a minimum and cook until
juice is thick.
5. Serve hot with rice.

Chef Kimmy’s Fresh Rolls

Ingredients:

4 ounces cooked chicken
1 teaspoon cooking oil
2 ounces shredded jicama
2 ounces shredded cucumber
1 ounce shredded carrots
1 bunch mint
1 lettuce head
8 sheets of rice paper

Sauce:

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice or vinegar
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
1 teaspoon finely chopped peanuts

Instructions:

Soak rice paper into warm water and wait until it is soft. Then place the steamed chicken in the soft rice paper with 1 piece lettuce, jicama, cucumber, carrots and mint. Roll it tight. Serve cold.

Chef Kimmy’s Caramelized Chicken Breast served with Bok-Choy

Ingredients:

16 ounces chicken breast
4 tablespoons honey
1 teaspoon sesame oil
2 tablespoons orange juice
1 tablespoon soy sauce
4 sliced ginger pieces
Pinch of salt and pepper

Optional:

8 ounces cut and cleaned Bok Choy
1  teaspoon fresh chopped garlic
Pinch of salt and pepper

Instructions:

Marinate chicken breast with honey, sesame oil, soy sauce, salt and pepper for at least 1 hour. Pre-heat sauté pan with high heat and add oil. Place the chicken breast without the marinated sauce into the sauté pan for one minute, then turn it over to cook for another minute. Pour all the marinated sauce into the sauté pan and add ½ cup of water. Turn the heat to low and cook until sauce is reduced.  Serve hot.

For Bok Choy

Pre-heat sauté pan with high heat, add oil and garlic, quickly stir for about 5 seconds, and then add Bok Choy. Cook for 2 minutes. Add salt and pepper to taste. Serve with caramelized chicken.

Do You Want to Attend Chef Kimmy’s Cooking Class? CLICK HERE