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My Mother'S Lemon Chicken

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  Chicken 1 1⁄2 Kilogram, boned and cubed
  Sunflower oil 5 Tablespoon
  Dried chinese mushrooms 6
  Lard 15 Gram
  Fresh ginger root slices 4 , chopped
  Red pepper To Taste, cored, seeded and sliced
  Lemons 2 , rind shredded
  Onions spring 5 , sliced
  Dry sherry 4 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Light soy sauce 2 Tablespoon
  Corn flour 1 Teaspoon
  Water 1 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Rub the chicken with 1 1/2 teaspoons salt, pepper to taste and 1 1/2 tablespoons of the oil.
Heat the remaining oil in a pan until hot.
Add the chicken and stir-fry for 2 minutes.
Remove the chicken from the pan and keep warm.
Soak the mushrooms in boiling water and leave to stand for 20 minutes.
Drain, discard the stems and shred the caps.
Melt the lard in the pan.
Add the ginger, pepper and mushrooms and stir-fry 1 minute.
Add the lemon rind and spring onions.
Stir-fry 30 seconds.
Sprinkle in the wine, sugar and soy sauce.
Mix the cornflour with the water and add to the pan.
Stir for 1 minute and sprinkle in the lemon juice.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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