Wednesday, April 15, 2015

Lemon Chicken

    Here is my favourite hot weather Chinese dish...Lemon Chicken:

2 whole chicken breasts, simmered until cooked, let cool, de-bone
1/2 cup of the stock chicken cooked in
1/2 cup lemon juice
1 tbls chinese cooking wine(salty kind)
1/2 cup shredded fresh ginger root
3 seeded and shredded habs
1 seeded and shredded jalapeno
3 tbls shredded lemon rind
1 tsp lemon extract
1 tbls peanut oil
1 good dash light soy sauce....and salt to taste...go gently!
1 tblsp corn starch disolved in a little water
5 to 10 romaine lettuce leaves, washed and dried
About a dozen black Chinese mushrooms, picked over, and soaked in boiling water for about an this while the chicken is poaching.

    Cut the chicken into small bite sized pieces, and arrange on a platter under the lettuce leaves...discard the hard centers of the black mushrooms, and shred them into matchstick pieces...squeezing most of the water out, and set them aside with the ginger and peppers. Heat a wok,or non reactive skillet to sizzle, add the oil and a dash of salt and then throw in the ginger, the mushrooms and the peppers. Stir fry this for about 1-2 minutes, and the lemon rind, stir this around and add the chicken stock, Chinese wine and the lemon juice..AT THIS POINT ADD AS MUCH SUGAR AS YOU THINK IT NEEDS but go easy!!This dish will be served cold so it will not need as much...try about 3 tbls of sugar and if you have a sweet tooth(or are not diabetic,like me)add more. Then add the dash of light soy sauce, and the cornstarch mixture and cook to thicken...let this cool completely, it can be done away ahead of time, and then pour it over the chicken on the lettuce bed...throw a good couple of squirts of sesame oil over all, and serve cold...this is just great with rice or noodles or even potato salad.

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