Chinese style lemon chicken

Serves 2

200 grams (7 ounces) of chicken

Cooking wine

1/3 teaspoon of salt

3 tablespoons of potato starch

3 tbls. lemon juice

2 tbls. vinegar

3 tbls. water

5 tbls. sugar

1 tspn. potato starch

Sprinkle 3 tbls. potato starch on the chicken (whole, sliced or diced) and marinate in cooking wine and salt.

For the sauce, mix 3 tbls. lemon juice, 2 tbls. vinegar, 3 tbls. water, 5 tbls. sugar. Make sure they are thoroughly mixed. Leave the potato starch 'til the end!

Fry the chicken in cooking oil. When chicken's done, take the sauce and add 1 tspn. potato starch. Mix thoroughly and stir the sauce while it thickens.

And... that's all, nice and easy! Generally you'd serve this with rice, and pour the sauce over the chicken once served. 

Gluten-free shortbread

Here's a really good recipe for shortbread I found on the Internet some time ago. I'm quite surprised at how many things people stick in shortbread, but I really love the original, butter, flour and sugar version.

The ingredients are:

2 cups of rice flour
1 cup of corn starch
1 cup of sugar
1.5 cups of butter

Sieve the flour, starch and sugar together and then mix in the butter by hand. When you have a soft dough you just shape it. Some people make balls and then flatten them to make cookies, others use molds... I tend to stick it all in a baking tray -that's in, not on- and use a knife to make lines along the dough, making shortbread fingers. Preheat the oven and then bake it at about 290ºC - it should take about 20 minutes, but you can tell when it's ready from the colour - browned, but not too much.

I sometimes also sprinkle some sugar over the top while it's still warm - just because :)

Enjoy!