Chicken With Lemon Sauce
Categories: Chicken | International
Ingredients:
4 small skinless chicken breasts fillet- 1 teaspoon sesame oil
- 1 tablespoon chinese rice wine
- 1 egg white, lightly beaten
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- salt and freshly ground white pepper
- cilantro leaves, scallions and lemon wedges, to garnish
sauce: - 3 tablespoons lemon juice
- 2 tablespoons lime cordial
- 3 tablespoons superfine sugar
- 2 teaspoons cornstach
- 6 tablespoons water
Preparation:
- arrange the chicken breasts in a single layer in a shallow bowl
- mix together the sesame oil and chinese rice wine and season with salt and pepper
- pour over chicken, cover, and set aside in a cool place to marinate for about 15 minutes
- mix together the egg white and cornstarch and turn the chicken with tongs until it is thoroughly coated
- heat the vegetable oil in a preheated wok or skillet
- add the chicken fillets and fry, turning occasionally, for about 15 minutes, until golden brown on both sides
- meanwhile, make the sauce
- combine all the ingredients in a small pan and season with salt
- bring to a boil over low heat, stirring constantly, until the sauce is smooth and has thickened slightly
- cut the chicken into bite-size pieces and arrange them on a warm serving plate
- pour the lemon sauce over, garnish with the cilantro leaves, scallions, and lemon wedges and serve at once.
First Made:
2003-12-02
2003-12-02
Yield:
4 servings
4 servings
Source:
Classic Chinese Cooking
Classic Chinese Cooking
Country:
China
China