Photography recipe
Fotografía Chef Signature Chef

Preparation
 
Wash and clean the chicken; skewer with the bamboo sticks and cut to create brochettes.  Season with garlic, ground ginger and orange juice.  Place on a hot griddle greased with soy oil.  Cook both sides until they are a lovely golden colour.  Put all the other ingredients through a blender or processor; serve the sauce...

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Preparation
 
Wash and clean the chicken; skewer with the bamboo sticks and cut to create brochettes.  Season with garlic, ground ginger and orange juice.  Place on a hot griddle greased with soy oil.  Cook both sides until they are a lovely golden colour.  Put all the other ingredients through a blender or processor; serve the sauce created over the noodles.
 
For the Lo Mein: boil up to half the noodles in water and cook for the time indicated on the packet.
In a pan, heat the sesame oil; add in the scallions and cook until transparent; then, add in the noodles, a spoonful of soy sauce and, lastly, two spoonfuls of satay sauce.
 

Steam the Chinese beans.  Serve as shown in the photo; add a sprinkling of sesame seeds. 

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Ingredients 4 persons
  • INGREDIENTS
  • 1 lb chicken breast
  • 3 cloves garlic (ground)
  • 1 knot coriander
  • 2 oranges
  • 1 spoonful powdered ginger
  • 1/2 cup peanut butter
  • 1/2 cup soy sauce
  • 1 spoonful soy oil
  • 1 chilli pepper
  • 1 spoonful sesame seeds
  • Bamboo sticks
  • FOR THE LO MEIN
  • 8 oz. noodles
  • 1 spoonful sesame oil
  • 2 scallions
  • TO ACCOMPANY
  • 6 oz. round beans.
Recipes. The Cook & Chef Institute