Lemon chicken (Chinese cooking for Australians)

 

For 4 servings

• 1½ kg spring chicken, cut in halves
• 30 ml poultry marinade (recipe below)
• 125 ml cornflour
• 125 ml plain flour
• 2 eggs, lightly beaten
• 2 ml salt
• 5 ml bicarbonate of soda
• Deep-frying oil

Sauce

• 180 ml water
• 5 ml chicken stock powder
• 80 ml lemon juice
• 15 ml vegetable oil
• 10 ml white vinegar
• 90 gr sugar
• 5 ml sesame oil
• 15 ml cornflour

Preparation

1. Rub the two halves with marinade and leave 15 minutes ; if desired, the chicken can be cut into bite-sized pieces.
2. Mix cornflour, flour, beaten eggs, salt and bicarbonate of soda, adding enough cold water to make a batter of coating consistency.
3. Mix sauce ingredients in a small saucepan.

Cooking

1. Bring sauce to the boil, stirring constantly, and simmer until slightly thickened and beginning to clear, about 5 minutes ; remove from the heat.
2. Heat deep oil to very hot in a large wok, then reduce heat lightly.
3. Coat the chicken pieces, thickly with the batter and deep-fry half at a time, until surface is crisp and golden and meat cooked through, about 3 minutes for chicken pieces ; lift out and drain well.
4. Cook remaining chicken pieces.
5. Arrange chicken on a plate and garnish with thinly sliced lemon ; reheat the sauce and pour over the chicken just before serving, or take separately to the table.

Poultry marinade

• 45 ml vegetable oil
• 45 ml dry sherry
• 5 ml salt
• 15 ml sugar
• 2 ml white pepper
• 4 slices fresh ginger, minced
• 1 clove garlic, minced

1. Measure ingredients into a screw-top jar ; shake well and keep refrigerated until needed.

BON APPÉTIT