Leh Mun Gai – Lemon Chicken from China
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 teaspoons rice wine, Chinese
- 0.5 teaspoon ½ ginger, fresh, mashed
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, white, ground
- 500 g chicken breasts, halved
- 1 egg (s), devious
- 75 g corn flour
- 500 ml oil, (vegetable oil)
- 1 lemon (s), untreated, thinly sliced
For the sauce:
- 90 ml lemon juice
- 1 ½ teaspoon vinegar
- 175 ml chicken broth
- 90 g suar
- 3 teaspoons corn flour
- possibly food coloring, yellow
- 1 lemon (s), thinly sliced
Print Recipe
Pin Recipe Instructions
- Mix the wine, ginger, salt and pepper in a bowl. Place the chicken on a plate and brush with the marinade. Cover with cling film and marinate in the refrigerator for 20 minutes.
- For the sauce, put all the ingredients except the lemon wedges in a saucepan and bring to the boil. Reduce the temperature and simmer for about 3 minutes, stirring frequently, until the sauce thickens and becomes translucent. Remove the pot from the oven.
- Turn the chicken first in egg, then in cornstarch. Heat the oil in a wok or in a pan. Fry several pieces of meat at the same time for about 7 minutes until golden brown. Lift out with a slotted spoon and drain on paper towels. Cut the lemon into thin slices and add to the lemon sauce, then heat over a medium temperature, stirring occasionally. To serve, cut the chicken diagonally into slices and arrange on a serving platter with the lemon wedges. Pour the sauce over it.
- Cooking tip: Roll the chicken in turmeric, it will get a golden color and a fine taste. Serve the chicken with steamed short grain rice and a vegetable dish like stir-fried broccoli with ginger and flaked almonds.
- Note: Lemon chicken is known all over the world as a Chinese dish, but it is a relatively new phenomenon in a kitchen, some of whose recipes are 700 years old. The intent with this recipe is to create a crispy crust that envelops the juicy, tender chicken, adding just enough sweetness to balance the acidity of the lemon sauce.
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