Ningmeng Ji (Lemon Chicken)

 

                Sweetness and sharpness are well balanced in this version of Lemon Chicken. There are many variations of this popular dish, both from different regions of China and in the West.

Serves 4

• 500 gr chicken breast fillets, skinned
• 2 egg whites, lightly beaten
• 7 ml cornstarch (cornflour)
• 60 ml peanut oil

Sauce

• 90 ml plus 15 ml chicken stock 
• Juice of 1 lemon
• 30 ml honey
• 15 ml light soy sauce 
• 15 ml Chinese rice wine or dry sherry
• 1 garlic clove, finely chopped
• 10 ml cornstarch (cornflour)

1. Cut the chicken fillets into strips.
2. Combine the egg whites and cornstarch and coat the chicken strips with the mixture ; chill for about 20 minutes.
3. Heat the oil in a wok or skilletand cook the chicken strips in batches, stirring often to prevent sticking ; when they begin to brown, remove from the pan and drain on paper towels ; keep warm.
4. Place all the sauce ingredients except the 15 ml chicken stock and the cornstarch in a small saucepan and stir to combine ; heat to boiling, reduce heat and simmer for about 5 minutes.
5. Mix together the cornstarch and extra chicken stock and stir into the sauce until it thickens slightly.
6. Add the chicken strips to the sauce and toss to coat evenly ; spoon onto a platter and serve with steamed rice and stir-fry vegetables.

BON APPÉTIT