Lemon Chicken
Lemon Chicken
Lemon Chicken


> From: "Noino" >
> I had chicken in a restaurant, it was in a lightly fried batter (I would
> prefer baked in crumbs) with a lovely light sweet, clear lemon sauce. I
> couldn't get enough of the sauce. Wonderful! Does anyone have a recipe
> forchicken done this way?


* Exported from BigOven *

Lemon Chicken

Recipe By :1st Traveler's Choice Internet Cookbook at www.vi
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 boneless chicken breasts
1 tablespoon sherry
1 teaspoon soy sauce
1/4 teaspoon salt
1 tablespoon cornstarch
1 egg --beaten
1 pinch freshly-ground white pepper
Flour --to dredge
1/2 cup oil
1 tablespoon rice wine
1/2 teaspoon minced garlic
1 teaspoon instant custard powder
1 tablespoon sherry
1 1/2 tablespoon sugar
1/4 teaspoon salt
1 tablespoon vinegar
1/2 cup water
1/2 tablespoon sesame oil
1/2 teaspoon hot pepper oil
Juice and rind of 1 lemon
2 slices fresh ginger
2 teaspoons cornstarch --mixed with
2 tablespoon water

Mix together 1 teaspoon sherry, soy sauce, 1/4 teaspoon salt,
cornstarch, beaten egg, and white pepper to form marinade. Marinate
chicken for 20 minutes.
Coat chicken with flour. Heat in wok or heavy skillet and fry chicken
on both sides until golden brown. Add rice wine and cover briefly to
steam flavors in. Remove chicken from pan and chop into bite-sized
pieces.
Reheat pan, add garlic, and simmer a few seconds. Combine remaining
ingredients except cornstarch mixed with water to form a sauce; add to
pan. Add lemon rind and ginger slices. When mixture boils, thicken
with cornstarch and water. Remove ginger and lemon rind. Pour over
chicken.

This recipe yields 4 servings.

Formatted by Joe Comiskey -







* Exported from BigOven *

Lemon Chicken

Recipe By :1st Traveler's Choice Internet Cookbook at www.vi
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 boneless chicken breasts
1 tablespoon sherry
1 teaspoon soy sauce
1/4 teaspoon salt
1 tablespoon cornstarch
1 egg --beaten
1 pinch freshly-ground white pepper
Flour --to dredge
1/2 cup oil
1 tablespoon rice wine
1/2 teaspoon minced garlic
1 teaspoon instant custard powder
1 tablespoon sherry
1 1/2 tablespoon sugar
1/4 teaspoon salt
1 tablespoon vinegar
1/2 cup water
1/2 tablespoon sesame oil
1/2 teaspoon hot pepper oil
Juice and rind of 1 lemon
2 slices fresh ginger
2 teaspoons cornstarch --mixed with
2 tablespoon water

Mix together 1 teaspoon sherry, soy sauce, 1/4 teaspoon salt,
cornstarch, beaten egg, and white pepper to form marinade. Marinate
chicken for 20 minutes.

Coat chicken with flour. Heat in wok or heavy skillet and fry chicken
on both sides until golden brown. Add rice wine and cover briefly to
steam flavors in. Remove chicken from pan and chop into bite-sized
pieces.

Reheat pan, add garlic, and simmer a few seconds. Combine remaining
ingredients except cornstarch mixed with water to form a sauce; add to
pan. Add lemon rind and ginger slices. When mixture boils, thicken
with cornstarch and water. Remove ginger and lemon rind. Pour over
chicken.

This recipe yields 4 servings.

Formatted by Joe Comiskey -








* Exported from BigOven *

Lemon Chicken

Recipe By :30 Minute Meals with Rachael Ray
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 1/2 pounds chicken breast or chicken tenders --cut into
chunks
1/4 cup all-purpose unbleached flour
Coarse salt --as needed
2 tablespoon wok or vegetable oil
= (preferred brand: House of Tsang)
1 tablespoon white or rice wine vinegar --(a splash)
1/2 cup chicken broth or stock
8 ounces prepared lemon curd - (1 cup)
1/4 cup hot water
1 lemon --zested
2 scallions --thinly sliced
= (or 20 blades fresh chives, finely
chopped)
Special Rice --(see recipe)

Coat the chunked chicken lightly in flour seasoned with a little salt.
Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir
fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan
and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or
broth to the pan and scrape up any drippings with a whisk. Thin curd by
stirring in a little hot water. Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken
sauce and finish cooking chicken pieces through. Remove the pan from
heat, add the scallions or chives and zest, and toss chicken pieces well
to combine zest and scallions or chives evenly throughout the sauce.
Serve with Special Rice.

This recipe yields 4 servings.

Cook's Notes: Wok oil infused with ginger and garlic is usually
available on the International Foods aisle in many markets.

Chicken broths and stocks are available in resealable paper containers,
making storage of remaining product easy and on hand in the
refrigerator; they are found in the soup aisle.

Lemon curd is a sweet lemon spread available in most markets. It is on
the jam/jelly aisle.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 5 Calories; trace Fat (4.7%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 0 Fruit.



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