The Recipe Room

A Chinese-style lemon chicken dish that you can make at home.  Serve it with plain boiled rice or a medley of yummy veggies. For more Chinese chicken recipes, why not try this hot and spicy chicken with almonds?

Ingredients:

• 475g chicken breasts, boneless
• 2 tsp dry cornflour, and 1 tsp cornflour mixed with water
• 1 egg white
• A generous pinch of salt
• 245ml groundnut oil
• The juice and zest of 4 lemons
• 90ml chicken stock
• A generous dash of dry sherry
• 1-2 tbsp soy sauce
• 1 tbsp sugar
• A slug of sesame oil
• 1 clove garlic, skin removed and finely sliced
• 1 bunch spring onions, very finely sliced
• 1 fresh red chilli pepper, finely sliced
• 1cm piece of fresh ginger, peeled and shredded
• Salt and pepper to season

Steps:

1. Make the chicken coating by mixing the egg white, dry cornflour, and salt together in a bowl.
2. Cut the chicken breasts into strips and stir them into the mixture, coating them well all over, and leave to one side for 25 minutes.
3. Whilst the chicken is resting, juice and zest the lemons and prepare the remaining ingredients.
4. Put a large wok on a high heat, and once very hot, add the groundnut oil and heat until it begins to smoke.  Take it off the heat and add the chicken, moving it about to prevent it from sticking, and stir-frying until it becomes white all over.  Remove the chicken, and drain off the oil – be careful as the oil may be extremely hot, so drain it over a heat-proof bowl.  Leave the chicken to one side.  Let the cooking oil cool, discard it, and then clean out the wok with kitchen paper.
5. To make the lemony sauce, add the following to the wok: lemon juice and zest, chicken stock, soy, dry sherry, sugar, garlic, ginger and chilli.  Bring the mixture up to the boil and then stir in the cornflour and water mix.  Turn the heat down to a simmer for 20 seconds, adding the chicken pieces and half of the spring onions.  Move the chicken pieces about to coat them all over and ensure that they are thoroughly heated.

Duration: 25 to prepare, 15 to 30 minutes to cook

Recipe for: 4 servings

Tags: chicken, chicken stock, Chinese Style Lemon Chicken, cornflour, egg white, garlic, ginger, lemons, red chilli, sesame oil, sherry, soy sauce, spring onions, sugar

This entry was posted on Monday, 30 July, 2012 at 10:47 am by Charlie Locke and is filed under Less than 1 hour, Main Courses, Meal for 4 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.