Honey Lemon Chicken
|Chicken pieces||2 Pound|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Dry sherry||15 Milliliter (1 Tablespoon)|
|Lemons juice||2 Tablespoon, strained|
|Honey||60 Milliliter (4 Tablespoon)|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Chopped ginger||1 Teaspoon|
|Chopped garlic||1 Teaspoon|
|Chicken stock/Water||375 Milliliter (1 1/2 Cups)|
|Cornstarch||20 Milliliter (11/2 Tablespoon, Blended With Cold Water)|
1 Pierce chicken pieces with a skewer. Combine soy sauce, sherry, lemon juice and honey. Brush over chicken pieces and let stand 30 minutes.
2 Heat oil. Add ginger, garlic and salt. Add drained chicken pieces and brown evenly. Pour off excess oil, add marinade and stock. Simmer covered 45 minutes until tender. Turn chicken pieces twice during cooking. Remove chicken and place on a serving platter. Stir blended cornstarch and water into sauce and bring to boil. Strain sauce and spoon over chicken pieces.