Marion’s, for a change. Not from the book, from her food channel.

I made it this evening and divided the crowd slightly. I expected Izzie to be more enthusiastic, as she is a big citrus fan, but I got a look and a comment- “mama, lemon, yessss, but lemon with chicken??”. We both liked it, although I must say that the dish is great immediately off the pan; as it cools, the sauce gets slimy and not so great in texture.

I started with marinating my chicken breast pieces in some soy sauce, shaoxing and an egg white and left it for about 20 minutes while getting on with the rest.

The sauce- chicken stock, sugar- which I adjusted in the pan, soy sauce and lemon juice plus some zest. That juice was to be added towards the end, to keep as much of its freshness as possible.

Nice idea for pieces of crispy chicken; the meat with the marinade went onto the plate with flour, lots of it, well tossed, well coated and then deep fried and dried off on the kitchen towel.

Wok was getting nice and hot, some oil, chopped garlic and ginger, sauce goes in and cooks down for a couple of minutes. Lemon juice and zest, cornflour with water. Once happy with taste – I added more sugar- chicken goes in to be tossed in the sauce nicely. Sesame seeds, spring onions, rice on the side. I think next time less lemon juice, I’d have it a bit more subtle.