A classic Chinese take away menu recipe. This is a favourite that always adds a lovely taste to a bowl of chow mien.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 6 people
- 3 lbs chicken pieces 1.5 kg
- 2 tbsp soy sauce 30 ml
- 1 large lemon finely chopped zest only
- 1/3 cup lemon juice 80 ml
- 1 cup water 250 ml
- 1 tbsp sugar 15 ml
- 1 tbsp finely chopped fresh ginger 15 ml
- 1 tsp sesame oil 5 ml
- 1 tsp cornstarch mixed with 5 ml, cornflour
- 1 tbsp water 15 ml
- slices chopped scallions (spring onions) for garnish
- onions) for garnish
- Rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and set aside.
- Combine the remaining tablespoon of soy sauce, lemon zest, lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar.
- Heat the sesame oil in a wok or large, heavy skillet over high heat.
- Brown the chicken pieces on all sides. Add the ginger and cook for 1 minutes.
- Add the lemon mixture and bring to a boil.
- Reduce the heat to very low and simmer the chicken covered for 20 minutes.
- Remove the chicken to a warm platter and add the cornflour mixture to the pan.
- Stir the mixture until it boils and has thickened.
- Spoon over the chicken pieces and garnish with lemon slices and chopped scallions.
This dish is usually battered and fried but this version is lighter, healthier, and less time consuming.
Sodium: 549mg | Sugar: 3g | Fiber: 0.1g | Potassium: 37mg | Cholesterol: 162mg | Calories: 325kcal | Monounsaturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Saturated Fat: 1g | Fat: 6g | Protein: 60g | Carbohydrates: 8g