Marion’s, for a change. Not from the book, from her food channel. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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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, … Continue reading Lemon chicken.<\/span>