Sunday, July 29, 2012

Allergy free Chinese lemon chicken recipe

  • 1kg skinless chicken breast, cut into strips
  • 1 cup corn flour
  • ½ tsp white pepper
  • Approximately 1 cup olive oil
  • \White sesame seeds
  • 2 cloves garlic, minced
  • 3-4cm piece of ginger, peeled and minced
  • 3 tbsps lemon juice (approximately 1 lemon)
  • 2 tsps lemon zest
  • ¼ cup chicken stock made from a Massel Chicken Salt Reduced Ultracube
  • ¼ cup sugar
  • 1 tsp corn flour dissolved in ¼ cup water

  • Combine the soy sauce replacer and sesame oil.
  • Coat the chicken with the marinade and let sit in the fridge for 30 minutes.
  • In a large bowl combine the corn flour and white pepper.
  • Drain the marinade from the chicken.
  • Toss the chicken in the corn flour mixture.
  • Shake off the excess corn flour and place on a plate.
  • Heat the olive oil in your wok.
  • Heat the wok until the oil is just smoking, then add the first batch of chicken slices and fry until cooked through. This should take about 4 to 5 minutes and one turn.
  • Remove the cooked chicken with a slotted spoon and drain on paper towels.
  • Repeat with the rest of the chicken.
  • Transfer 1 tablespoon of the oil into a medium-sized pot and heat over medium-high.
  • Add the garlic and ginger and cook for about 30 seconds until fragrant.
  • Add the lemon juice, lemon zest, chicken stock, and sugar.
  • Stir until the sugar is dissolved.
  • Simmer the mixture until it is reduced by half.
  • Add the corn flour mixture, stirring, to thicken the sauce.
  • Remove the sauce from the heat, and fold the fried chicken into the sauce.
  • Garnish with lemon slices and/or white sesame seeds.

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