Lemon Pound
Posted in Home Decor Candles on 09/26/2009 03:54 pm by admin
Who has a good lemon chicken recipe?
Chinese restaurants seem to give you two kinds...one is cooked battered, quite thick, with a thin, sweet lemon sauce that tastes similar to lemon jello. The other one is what I'm more interested in, and it's thinly sliced chicken breast, pounded thin, lightly breaded, and the sauce is thicker (made so with cornstarch I think), translucent, and tart and flavourful. Can anyone help?
The recipe you are describing is Cantonese, and here is the recipe.
Cantonese Lemon Chicken Recipe
500 grams / 1 lb skinless, boneless chicken breasts
1 egg yolk, beaten
1 tablespoon of water
2 teaspoons of sherry
2 teaspoons of soy sauce
3 teaspoons of cornflour
an extra ½ cup of cornflour
2½ tablespoons of plain flour
Oil for deep frying
1/3 cup freshly squeezed lemon juice
2 tablespoons of water
2 tablespoons of white sugar
1 tablespoon of sherry
2 teaspoons of cornflour
1 tablespoon water
4 very finely sliced spring onions
1 lemon sliced for garnish
Cut the chicken into strips about 1 cm wide and set aside. Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth. Pour the egg mixture over the chicken strips, mixing well and set aside for 10 minutes. Sift theextra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour mixture, coating each piece evenly and shaking off any excess. Place the chicken in a single layer on a cooking paper lined plate ready to be deep fried.
Heat the oil for deep frying in a wok or large pan. Test the oil is hot enough by dropping in a cube of bread, it should brown in 30 seconds. Carefully lower a few pieces of chicken into the oil and cook until golden brown. Remove the chicken witha slotted spoon and drain on paper towels. Continue cooking the remaining chicken in small batches. This can be done ahead of time if required and stored in the refrigerator until needed.
Lemon Sauce
Combine the lemon juice, water, sugar and sherry in a small pan. Stir until the sugar dissolves and bring to the boil over a medium heat. Combine the cornflour with a tablespoon of water in a small cup. Add to the lemon juice mixture; stirring constantly until the sauce boils and thickens. Set the sauce aside.
Just before serving, reheat the oil in a wok until very hot. Add all the chicken pieces and fry for 2 minutes until very crisp and golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle with the sauce and sprinkle with the sliced spring onions. Garnish with sliced lemon and serve immediately with freshly steamed rice.
(Serves 4 to 6)
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