Subject: Lemon Chicken
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 03:19:59 EDT
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F O O D F U N N Y
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Here's a good one from reader Laura Soule:
If genetic scientists crossed a chicken with a zebra, would they get a
four-legged chicken with its own bar code?
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T O D A Y ' S R E C I P E
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This dish is usually battered and fried when encountered in Chinese
restaurants in the USA, but this version is lighter, healthier, and
less time consuming.
Lemon Chicken
3 lbs (1.5 kg) chicken pieces
2 Tbs (30 ml) soy sauce
The zest of 1 lemon, finely chopped
1/3 cup (80 ml) lemon juice
1 cup (250 ml) water
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch (cornflour) mixed with 1 Tbs (15 ml) water
Lemon slices and chopped scallions (spring onions) for garnish
Rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and
set aside. Combine the remaining tablespoon of soy sauce, lemon zest,
lemon juice, water, and sugar in a small bowl, stirring to dissolve
the sugar. Heat the sesame oil in a wok or large, heavy skillet over
high heat. Brown the chicken pieces on all sides. Add the ginger and
cook for 1 minutes. Add the lemon mixture and bring to a boil.
Reduce the heat to very low and simmer the chicken covered for 20
minutes. Remove the chicken to a warm platter and add the cornflour
mixture to the pan. Stir the mixture until it boils and has
thickened. Spoon over the chicken pieces and garnish with lemon
slices and chopped scallions. Serves 4 to 6.
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