Lemon Chicken
October 7, 2007
Chinese Cuisine – Lemon Chicken
Preparation Time: 45 minutes
Ingredients:
- 2 tablespoons Dry sherry
- 4 green (Spring) onions, chopped
- 1 Piece of root ginger, shredded
- 500g (1 pound) boned chicken, cut into 1 inch strips
- 2 Celery sticks, sliced
- 125g (4oz) button mushrooms, quartered
- 1 Green pepper, cored, seeded, and sliced
- 2 tablespoons Light soy sauce
- Shredded rind of 2 lemons
- A few lemon slices to garnish
- 2 tablespoons oil for stir-frying
Directions:
1. Put the sherry, spring onions and ginger in a bowl.
2. Add the chicken, toss well to coat, then leave to marinate in the
bowl for 15 minutes.
3. Heat the oil in a wok or frying pan.
4. Add the celery, mushrooms, and the green pepper.
5. Stir-fry for one minute.
6. Add the chicken and marinade, and then cook for 3 minutes.
7. Stir in the soy sauce and lemon rind then cook for a further minute.
8. Pile into a warmed serving dish and garnish with lemon slices.
2 Comments »
RSS feed for comments on this post. TrackBack URL
Parsetime: 0.046 sec
16 queries
How comes the method does not include deep frying yet in the picture the chicken clearly has batter?
Is that the right picture?
Pretty misleading don’t you think?
I would like to make what’s in the picture because it looks good, but if I follow the recipe I will not get those results!
Comment by Latrina — November 3, 2007 @ 2:18 pm
Step 5 says: Stir-fry for one minute.
It’s not deep frying, but you need to fry it. Stirfry is used to give he skin the crispiness, while the meat remain juicy by cooking. (that’s actually the technique for many asian chicken dishes)
With that you can get the result in the picture.
Comment by peter — November 3, 2007 @ 3:11 pm