24 May 2011

MARGARET XU'S FORGOTTEN LEMON CHICKEN

This is from a Hong Kong-based chef, Margaret Xu who has a hole-in-the-wall restaurant, and with this recipe, reminded us that lemon chicken is actually a far cry from that we have become used to on our local Chinese take-away menus.

• 4 free range chicken breasts, skin removed
• 1 tablespoon water
• 1 tablespoon egg white
• 2 teaspoons light soy sauce
• 1 egg, beaten
• ½ cup cornflour
• 2 tablespoons vegetable oil
• 3 shallots, sliced
• 1 cup chicken stock
• 1 lemon, juice and zest
• Salt and white pepper to taste
• 2 tablespoons organic honey
• 1 tablespoon water mixed with 1 teaspoon cornflour
• ½ teaspoon sesame oil

Trim any tendons and fat from the chicken breasts. Cut little grooves about 2mm deep into the chicken fillets in a criss-cross pattern, turn the fillets over and repeat on the other side. Lay the chicken between two sheets of cling film wrap and pound with a rolling pin or pestle to tenderise and flatten. Cut each fillet into two pieces and place in a large bowl with 1 tablespoon of water and leave for 20 minutes. Add the egg white and soy to the chicken and mix thoroughly. Add the beaten egg and then take the fillets out of this mixture and coat evenly with cornflour.
Heat one tablespoon of the cooking oil in a large heavy frying pan to a medium heat. Add the chicken, lower the heat and fry on one side until golden (about 5 minutes.) Add the remaining oil to the pan, flip the chicken over and fry until cooked and golden. Remove from the pan and keep warm. Using the same oil in the pan, fry the shallots slowly until translucent. Add the chicken stock and lemon juice and bring to the boil. Add salt, pepper and honey. Add the water and cornflour mixture, stirring well until thickened. Return the golden chicken to the pan to reheat. Switch off the heat and finish with the lemon zest and sesame oil. Serve at once with steamed rice and a crunchy green salad. Serves 4. Wine match: a light pinot gris Photo: Elizabeth Clarkson