Lemon Chicken Recipe
Ingredients
| Salt | 1 Teaspoon (Salad oil- 1 1/2 tablespoons) | |
| Pepper- a pinch | ||
| Other ingredients | ||
| Boneless Chicken breasts- (1 1/2 lb), skinned and sliced into ¼ inch thick strips | ||
| Water | 1 1/2 Cup (16 tbs) (Salad oil- ¼ cup) | |
| Dried Chinese Mushrooms/ Shitake mushrooms- 6 medium nos. | ||
| Red bell pepper | 1 Large (Salad oil- ¼ cup) | |
| Lemon | 1 (Salad oil- ¼ cup) | |
| Green onion- 6 no-€™s, diagonally cut into ½ inch slices | ||
| Ginger | 1/2 Teaspoon, freshly grated (Salad oil- ¼ cup) | |
| Cornstarch | 2 Teaspoon (Salad oil- ¼ cup) | |
| Sugar | 1 1/2 Teaspoon (Salad oil- ¼ cup) | |
| Chicken broth | 1/2 Cup (16 tbs) (Salad oil- ¼ cup) | |
| Dry sherry | 1/4 Cup (16 tbs) (Salad oil- ¼ cup) | |
| Soy sauce | 2 Tablespoon (Salad oil- ¼ cup) | |
| Lemon Slices | 6 (Salad oil- ¼ cup) | |
Directions
GETTING READY
1. In a medium sized bowl, combine warm water and mushrooms. Allow to soak for 30 minutes.
2. Once soaked, drain and remove stem. Cut mushroom caps into 1/8 inch thick slices. Keep aside.
3. In another medium sized bowl, combine the marinade and chicken. Mix well and keep aside to marinate for 30 minutes.
4. Using a paring knife, peel whole lemons.
5. Remove lemon juice from peeled lemons and keep aside.
6. Cut lemon peel into 1/8 inch thick strips and keep aside.
7. In a medium sized bowl, combine freshly squeezed lemon juice with sherry, soy sauce, sugar, cornstarch and chicken broth. Mix well till well combined and keep aside.
MAKING
8. In a heavy bottomed skillet or Chinese wok, add oil.
9. Add marinated chicken strips and sauté on a medium flame for 2 to 3 minutes.
10. Remove chicken on to a plate and place same skillet back on flame.
11. Add ginger, sliced mushrooms, bell pepper juliennes and sauté on a medium flame for a minute.
12. Add strips of lemon peel and onions and sauté for 1 more minute.
13. Add cornstarch- chicken broth mixture, mix well and cook on a medium flame, while stirring continuously, till the mixture thickens.
14. Add sautéed chicken and mix well.
15. Cook on a medium flame for 1 more minute or till chicken and vegetables are evenly coated with thickened sauce.
SERVING
16. Serve immediately with rice and soy sauce as an accompaniment.
1. In a medium sized bowl, combine warm water and mushrooms. Allow to soak for 30 minutes.
2. Once soaked, drain and remove stem. Cut mushroom caps into 1/8 inch thick slices. Keep aside.
3. In another medium sized bowl, combine the marinade and chicken. Mix well and keep aside to marinate for 30 minutes.
4. Using a paring knife, peel whole lemons.
5. Remove lemon juice from peeled lemons and keep aside.
6. Cut lemon peel into 1/8 inch thick strips and keep aside.
7. In a medium sized bowl, combine freshly squeezed lemon juice with sherry, soy sauce, sugar, cornstarch and chicken broth. Mix well till well combined and keep aside.
MAKING
8. In a heavy bottomed skillet or Chinese wok, add oil.
9. Add marinated chicken strips and sauté on a medium flame for 2 to 3 minutes.
10. Remove chicken on to a plate and place same skillet back on flame.
11. Add ginger, sliced mushrooms, bell pepper juliennes and sauté on a medium flame for a minute.
12. Add strips of lemon peel and onions and sauté for 1 more minute.
13. Add cornstarch- chicken broth mixture, mix well and cook on a medium flame, while stirring continuously, till the mixture thickens.
14. Add sautéed chicken and mix well.
15. Cook on a medium flame for 1 more minute or till chicken and vegetables are evenly coated with thickened sauce.
SERVING
16. Serve immediately with rice and soy sauce as an accompaniment.
Chef
