[CH] Cold Lemon Chicken
Doug Irvine (dougandmarie@shaw.ca)
Tue, 09 Jul 2002 16:31:13 -0700
Hallie, here is the recipe for lemon chicken that I promised....enjoy!
6 - 8 Chinese dried mushrooms
1/4 cup Splenda, or sugar
1/2 cup chicken stock, mine
1/2 cup lemon juice
1 whole, fairly large chicken breast, bone in, skin on
1/3 cup finely shredded ginger root
1/4 cup seeded and shredded hot peppers, your choice, serrano or thai
1 tbls grated fresh lemon rind
1 sliced and seeded lemon, from above
salt and light soy sauce to taste
Soak the mushrooms in boiling water for about half an hour, until softened, discard water, remove tough stems, and shred them. Place the stock, sugar,
lemon juice, lemon rind and a dash of soy sauce in a bowl. Bring a saucepan of water to a boil, and place the chicken in the pan. Cover and simmer
until chicken is just cooked. Bone, skin and cut the chicken into chunks or slices. Arrange the chicken over romaine lettuce, on a platter. Heat a wok
to sizzle, add a little peanut oil and a tsp of salt, then add the mushrooms and the ginger root. stir fry for one minute or less, add the lemon
slices and peppers, then add the stock mixture. Let this return to a boil, and simmer for a few minutes, and if desired thicken with 1 tbls corn
starch in 1 tbls water. Pour this over the chicken, sprinkle with sesame oil, and when cool place in fridge for an hour before serving. This is a very
different Chinese lemon chicken, which you will likely do again and again.
Cheers, Doug in BC