Helen RandellLemon Chicken
February 3rd 2011 21:57
Lemon chicken used to be one of my favourite meals. It was what I requested every birthday for my special meal – sometimes that meant lemon chicken made by mum, and sometimes that meant lemon chicken made by the local chinese restaurant.
This recipe is certainly more like mum’s lemon chicken rather than the sickly sweet offerings turned out at the corner take away.
A couple of points of interest: next time I won’t worry about adding the slices of lemon to the sauce at the end. Although pretty, you don’t need the extra lemon flavour and in the end these get a bit squished around and aren’t really necessary. Also, although I am sure you get better value by buying a whole chicken and cutting it up yourself, my butchery skills simply are not up to completing this task in an efficient way. Next time I do this dish, I am going to use chicken thigh fillets, probably with the skin on for taste, but possibly with the skin removed for the waist line. It is good though! Served with some steamed rice and a handful of coriander this is a pretty special dish.
Lemon Chicken (adapted from Australian Good Food, July 2010)
1.6kg of chicken with skin
1 cup vegetable oil
2 tbsp finely grated ginger
2 garlic cloves, roughly chopped
4 green onions, cut into 3cm lengths
1 cup chicken stock
1/4 cup lemon juice, plus 1 lemon, sliced
1 tbsp light soy sauce
1 tsp caster sugar
handful snowpeas (optional)
1/4 coriander leaves and stems, plus extra to serve
rice to serve
1. Rinse chicken and pat dry with paper towel.
2. Heat oil in a wok or large frying pan on high, until surface appears to shimmer and oil is almost smoking. Cook chicken in two batches, reheating oil between batches, for 2-3 minutes each side, until browned. Drain on a paper towel.
3. Pour off all by 1 tbsp of oil from wok. Reheat on high. Cook ginger, garlic and onion for 1 minute, until fragrant but not coloured. Return chicken to wok and stir fry for 1 minute, until combined. Add stock, lemon juice, soy sauce and sugar and bring to boil. Reduce heat to medium, cover and simmer 4-5 minutes. Turn chicken, cover and cook for another 5 mins, until chicken is cooked through.
4. Use a slotted spoon to transfer chicken to a plate. Cover and keep warm. Add sliced lemon to sauce. Simmer for 3-4 mins until thickened slightly. Return chicken to work and stir to coat. I also added a handful of chopped snow peas at this point.
5. Top lemon chicken with coriander.
6. Serve with rice and extra coriander.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
My point is - lemon chicken was also the only one I would order - I haven't eaten it for yearsssssssssssssssssss - ever since Thai became cool and Chinese became "so last century".
Honestly though - I LOVED the sickly sweet version more
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking