Poultry and Game Recipes - Chinese Lemon Chicken Recipe

  
 

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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Stir the sauce, pour it into the wok and stir to mix. Increase the heat to high and bring to the boil, stirring constantly.

  7. 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.