Cold Lemon Chicken
|Chicken breast halves||5|
|Dried black mushrooms||10 , soaked in boiling water 30 minutes|
|Vegetable oil||2 Tablespoon|
|Fresh ginger||1⁄4 Cup (4 tbs), cut into julienne slices|
|Red chili peppers/Green chili peppers / 1/2 teaspoon chili paste with garlic||1⁄4 Cup (4 tbs), cut julienne|
|Lemon peel||1⁄4 Cup (4 tbs), cut into julienne slices|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Finely grated lemon peel||1 Tablespoon|
|Lemon extract||2 Teaspoon|
Pour about 2 inches water in steamer and bring to boil.
Set chicken in bowl, place on rack in steamer, cover and cook until tender, about 1 hour.
Let cool in broth.
Discard skin and bones; cut meat into 1-inch cubes.
Strain broth into 1-cup measure and set aside.
Drain mushroom liquid into broth if necessary to make 1 cup total; squeeze mushrooms dry.
Remove stems and slice caps into thin shreds.
Heat oil in wok over medium-high heat.
Add ginger and shredded mushrooms and stir-fry 1 minute.
Add peppers or chili paste, lemon peel and sugar and stir well.
Add chicken broth and bring to boil.
Add lemon juice and mix well.
Season with salt to taste.
Add chicken and stir for 30 seconds.
Transfer to serving dish.
Blend grated peel and extract into sauce, stir well and pour over chicken.