|
LEMON CHICKEN
2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
500g (l1b) Boned chicken, cut into 1 inch strips
2 tbsp oil
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms and the green pepper. Stir fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute. Pile into a warmed serving dish and garnish with lemon slices.
Lemon Chicken - Hot Pot
2 tb Oil
2 slices Ginger, more if desired
1 Chicken, boned cut in bit sized pieces
1 lg Lemon, sliced and seeded
2 Green onion stalks, cut into 1 1/2 in pieces
Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to 2 minutes. Add lemon, green onion and sauce mixture. Stir for another 1 1/2 to 2 minutes. Transfer mixture to a saucepan. Cover and simmer on low heat for 15 to 18 minutes.
Sauce: Combine sauce ingredients and set aside.
1 tb Wine
1 tb Brown sugar
1 tsp Oyster sauce
dash Sesame oil
1/4 c Soup stock
1 1/2 ts Salt
1 1/2 ts Cornstarch |
