LEMON CHICKEN

Preparation & cooking time: 20–25 mins & marinating time.

Lemon Sauce is a Cantonese specialty – it has a delicate piquant flavour that rivals favourably the ubiquitous sweet and sour sauce served in most Chinese restaurants.

450g (1lb) chicken breast fillets

salt and pepper to taste

1 tablespoon Chinese rice wine

1 egg, beaten

2 tablespoons plain flour blended with 1 tablespoon water

oil for deep-frying

200ml (7fl oz) ready-made lemon sauce *

slices of fresh lemon to garnish

Trim the chicken meat of fat. Marinate in the salt, pepper and wine for 25–30 minutes, then coat with the egg and flour paste.

Deep-fry the chicken pieces in hot oil (180°C/350°F) until golden brown. Remove and drain. Cut each breast into bite-sized pieces and arrange on a serving dish.

Heat about 1 tablespoon oil in a wok or saucepan and mix in the lemon sauce, blend well and pour evenly over the chicken. Garnish with lemon slices and serve hot.

*Lemon Sauce Ready-made lemon sauce in bottles is available from Oriental stores. Alternatively, it is not too difficult to make it at home:

1 tablespoon oil

200ml (⅓ pint) stock

1 tablespoon caster sugar

1 tablespoon lemon juice

1 tablespoon cornflour

1 teaspoon salt

pinch of MSG (optional)

1 teaspoon lemon rind

Heat the oil until hot, reduce the heat and add all the ingredients for the sauce, blend well and make smooth. Serve.

hancheng

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