Thursday, August 22, 2013

Chinese Lemon Chicken with rice & asian veg with oyster sauce

I've had a craving for this lemon chicken for a few weeks so finally decided to get out my Chinese cookbook and give it a go again (it's been awhile since I made it). The cookbook is simply titled "A little taste of China", check it out here

500g Chicken breast, cut into thin strips
1 tablespoon Light Soy Sauce
1 tablespoon Rice Wine (I substituted with rice wine vinegar)
1 Spring Onion, finely chopped
1 tablespoon Ginger, finely chopped
1 Garlic clove, finely chopped
1 egg, lightly beaten
100g (¾ Cup) cornflour
Vegetable oil for frying
Lemon Sauce
2 tablespoons Lemon Juice
2 teaspoons White Sugar
½ teaspoon Sesame Oil
3 tablespoons Chicken Stock
½ teaspoon Cornflour

Place the chicken in a bowl with the soy sauce, rice wine vinegar, spring onion, ginger and garlic and toss to coat (sorry forgot to take a pic of the ingredients on their own!). Marinate in the fridge for at least an hour (I marinated mine for a few hours, you can even marinate overnight).

Add the egg to the chicken mixture and toss to coat. Drain any excess liquid and and coat the chicken with cornflour.

Fill a wok or saucepan with oil (enough for deep frying) and cook the chicken until pale in colour. Remove from the oil and set aside. You can stop at this point if you make it in advance and then continue the next few points when you're ready to eat. Reheat the oil or return all the chicken to the oil and cook until golden brown in colour.

If using a wok drain out the oil and reheat the wok. I used for a big saucepan for deep frying, I prefer it, and used the wok for the sauce. To make the sauce, combine the lemon juice, sugar, salt, sesame oil, chicken stock and cornflour. 

Heat the wok over medium heat until hot and add the lemon sauce. Stir constantly until the sauce thickens. Add the chicken and toss to coat lightly.

Serve with steamed rice and asian vegetables. I served mine with Chinese green veg in an oyster sauce (I will do a small blogpost for this yummy side soon).

This is fast becoming one of my favourite dishes to cook at home and super handy that I could prepare most of it in advance and then finish cooking it once my husband came home.

Check out my Facebook page here