Subject: Lemon Chicken
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 26 2003 - 02:28:39 EDT
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FOOD FUNNY
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Here is yet another from the prolific Anna Welander:
A man ordered four expensive 30-year-old single malts and had the
bartender line them up in front of him. Then, without pausing, he
downed each one. "Whew," the barkeep remarked, "you seem to be in a
hurry."
The man replied, "You would be too, if you had what I have."
"What do you have?" the bartender sympathetically asked.
The man says, "Fifty cents."
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TODAY'S RECIPE
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Today's recipe is one of more than 60 authentic Asian recipes
contained in edition #30 of World Wide Recipes EXTRA! It's available
for only $5 at http://www.worldwiderecipes.com/extra or by sending a
blank email to mailto:Check@wwrecipes.com and years from now you will
probably kick yourself for not buying it now.
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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