This suculent chicken goes very well with a bowl of steamed
rice and a lettuce and cucumber salad...
6 chicken legs, skins removed
3 tablespoons of "Hoisin Sauce"
3 garlic cloves, sliced
1 big, red bell pepper, cut in long and thin
1 bunch of green onion, chopped (150 gr)
1/2 a cup of ginger, cut in sticks + one extra
1/2 a cup for decoration
2 tablespoons of vegetable oil to sauté the
garlic and the ginger sticks
2 tablespoons of light soy sauce
2 1/2 cups of boiling water
Mix all the ingredients in a bowl. Let it stand
covered in the refrigerator for at least 20 minutes to 2 hours, so that they
Remove the chicken, sauté it in a hot skillet,
at a high temperature for 6-7 minutes, stirring occasionally.
Lower the temperature and pour the boiling water,
and half of the marinating sauce together with half of the ginger strips. Cook
them covered for 30 minutes on medium heat.
Add the green onions, stir and cook for 5 more
Sauté the ginger together with the red pepper
and the remaining sauce for 5 minutes on low heat.
Place the chicken on the serving plate; add the sauce,
the red pepper strips, and the sautéed ginger sticks. Enjoy the chicken, accompanied
by a bowl of Basmati steamed rice, (can be white or brown).
Such a great invention! And even better is the one made at
home. You are 100% sure of what is inside. The recipe that follows is Lactose
and allergy free one; a very light and easy to digest version. I hope you will
2 lt of lactose FREE milk
3 tablespoon of Activia yogurt
Bring the milk to boil. Then reduce the heat to
the minimum. Allow it to boil again, and once more remove the foam from the top
and discard it. Repeat this operation for 6-7 times. This way, we are
eliminating milk allergy possibilities.
Let it cool down till it reaches approximately
40 degrees C. Add the 3 tablespoons of Activia yoghurt, and mix with the help
of a fork or hand mixer.
Strain and pour into glasses or terracotta yogurt
pots. Seal them and place them in a tray, covered with a towel. Cover the pots
also with a towel, and place the tray in the oven which has been pre-heated at
a temperature of 35 degrees C. Let it stay there for 12 hours. Keep in the
If you prepare your yoghurt in the morning, then you can
have enough time to put them in the oven and then at night in the fridge.
Accordingly, when you wake up the next morning, the yoghurt is ready for
You don't need to put them in the oven in the summer,
because the weather is hot anyway. Just cover them with the towels and let them
stand for 12 hours on a table in the kitchen