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Poultry and Game Recipes -
Chinese Lemon Chicken Recipe
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Poultry and Game
Recipes
-
Chinese Lemon
Chicken Recipe
Ingredients
Serve
2
-
1 egg
white
-
2
teaspoons
corn flour
-
pinch of salt
-
250 g/8 oz boneless, skinless chicken
breasts, cut into
thin strips across the grain
-
300
ml/1/2
pint vegetable oil
-
1/2 bunch of spring onions, shredded
-
1 garlic clove, crushed
-
lemon slices, to garnish
Sauce:
-
2 teaspoons corn flour
-
Chicken Stock or water
-
finely grated rind of
1/2 lemon
-
2 tablespoons lemon juice
-
1 tablespoon soy sauce
-
2 teaspoons Chinese rice wine or dry sherry
-
2 teaspoons caster sugar
Method:
-
First prepare the
sauce. Mix the corn flour to a thin paste with a
little stock or water, then stir in the remaining
sauce ingredients. Set aside.
-
Lightly beat the egg white in a shallow dish with
the corn flour and a pinch of salt. Add the strips of
chicken and turn to coat. Set aside.
-
Heat
the oil in a preheated wok or frying pan. With a
fork, lift the strips of chicken one at a time out
of the egg white mixture and drop into the hot oil.
-
Shallow-fry, in batches, for about 3-4 minutes, or
until golden. Remove with a slotted spoon and drain
on kitchen paper. Keep the chicken hot.
-
Pour off all
but 1 tablespoon of the oil from the wok. Add the
spring onions and garlic and stir-fry over a
moderate heat for 30 seconds.
-
Stir the sauce, pour
it into the wok and stir to mix. Increase the heat
to high and bring to the boil, stirring constantly.
-
Return the chicken to the wok and stir-fry for 1-2
minutes, or until evenly coated in the sauce. Serve
at once, garnished with lemon slices.
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