Rice noodles with chicken and veggetables tempura

500g of chicken breast
2 cups of flour
1 can of lager (beer)
garlic, crushed or chopped finnely
2 carrots
4 little caulyflowers
1 onion (chopped lenghtwise, about 0.5 -1 cm wide)
any other veggetable you want to use, like pepper, pumpking, etc...
oil (enough to fry)
cold water
1/2 cup of soy sauce
1 tspoon of mustard (or wasabi - Japanese horseradish)
1 tspoon of grated radish (optional)
1 pack of rice noodles (I buy mine fresh from Tescos)

Wash the chicken breast under tap water and with a bit of lime or vinegar. Cut it in cubes (not too small, around 1-2cm). Season it with the garlic.
 
In a deep bowl, add the flour and the beer, little by litthe, mixing it with a fork. You want to obtain a thick cream that will cover the chicken easily. You'll probably use about 80% of the beer can in this. It is important to keep this dough very cold, so if you want you can do it inside a tray with ice.
Dunk every piece of chicken in it, making sure there is a generous cover in each. Fry until golden and put it aside, on top of some 4 layers of paper kitchen towel, to absorb the excess of oil. Keep it warm

Peel the carrots and cut them lenghtwise. Cut all your veggetables. Boil them slightely (2 min). Using the same dough as before, cover them all and fry them for 2-3 min. I prefer to put a big chunk of mixed veggetables in the frying pan, so they fry together and make a little "disk" of fryied veggies. Remove the excess of oil on the kitchen towel.
For the sauce, just mix it all together (the mustard, the soy sauce and the radish)

I serve them like this: on a bowl, I put the rice noodles (about 1-2 handfulls) and heat it on the microwave or the hob. I like to add a little boiling water to them after they are hot, and I add about less than 1/4 cup of boiling water - not enough to cover it, just enough to keep it moist and a bit wet. On top of it I put the chicken, on top of the chicken the veggetables tempura and them the sauce.

Serve it hot and it's far easier to eat with chopsticks.

Frango Xadrez (Chinese chicken)

Time of preparation: 45 min

2tbspoons of olive oil
2 onions, chopped in cubes
2 crushed garlics
500g of chicken breast, chopped in cubes
salt
1 green pepper in cubes
1 red pepper in cubes
1 yellow pepper in cubes
1 cup of canned mushroons, halved
1/4 cup of soy sauce
1 tbspoon of corn flour
1/2 cup of water
2 tbspoon of roast peanuts

1. On a big frying pan or wok, add 1tbspoon olive oil, onion and garlic and fry until golden
2. Put it on a plate and put it aside
3. Add 1 tbspoon of olive oil to the same pan and fry the peppers and mushroons for 5 min
4 Put it aside
5. Same pan again, fry the chicken until golden
6. Put all the ingredients back on the pan and mix them constantly with a wooden spoon for 3 minutes
7. Mix the soy sauce, the corn flour and water, stirring it well
8. Add to the chicken mix and stirr it until you get a thick sauce
9. Put it on a serving dish and sprinkle with the peanuts
10. Serve it hot

Pic: http://www.plansol.com.br/vilhena/images/receitas/frango_xadrez.jpg

Chow Mein

Time of preparations: 40 min
4 portions

1/2 broccoli head
4 packs of noodles (the cheap ones)
2 tbspoons of corn flour
50ml of shoyu
1 onion, chopped lenghtwise
6 leafs of chard, chopped
1/2 head of cauly flower
400ml of chicken stock
1 carrot, chopped lenghtwise
100g of peas
oil (enought to fry)
300g of chicken breast, chopped in small pieces

In a wok, heat up the oil and fry the chicken. Add the cauly flower, the peas and the carrot and let it cook for 3 min. Put in a bowl. Put the wok back on the fire, with the chicken stock and let it boil. Add the chicken and the cooked vegetables, plus the broccoli, chard, onion and the shoyu. Cook it for 5 minutes and add the corn flour, dissolved in a bit of water.

Meanwhile, after cooking the noodles (following the instructions), drain it and fry them in hot oil. Put them in a big bowl and cover with the cooked veggies and chicken. Serve it hot.

Ginger chicken

1 kg of chicken breast, sliced in cubes (about 2 cm each)
corn flour
oil (enough to fry the cubes)
2 tbspoons of olive oil
6 cloves of garlic
ginger (at least 5cm)
shoyu sauce
chopped chives

Cover each chicken cube with the corn flour and fry them in medium heat for at least 3 minutes or until golden. Reserve.
In a big frying pan, heat up the olive oil and fry the garlic and ginger until golden. Lower the heat and give it 2 or 3 drizzles of shoyu sauce (it will sizzle), and add the fried chicken. Mix it for 2-3 minutes, checking that the fried chicken absorbs the sauce. If you want, you can add more shoyu sauce. Put in a serving bowl and sprinkle the chives on top of it.

Serve it with egg fried rice.