Adam Liaw's Lemon Chicken
Ingredients
- 2 chicken breast fillets
- 1 tbsp soy sauce
- 1 tbsp shaohsing wine
- 2 egg whites
- 4 tbsp cornflour
- neutral oil for shallow frying
- 1 iceberg lettuce shredded
- rice to serve
Lemon sauce
- ¼ cup sugar
- ¼ white vinegar
- 1 lemon juiced and grated rind
- ¼ tsp salt
- ½ cup chicken stock
- 1 carrot very finely sliced
- 2 spring onions very finely sliced
- 2 tbsp cornflour mixed into 2 tbsp of cold water
Instructions
- Slice each chicken breast in half horizontally into two large, flat pieces. Toss with the soy sauce and shaohsing wine and set aside for a few minutes. Lightly whisk the egg whites until just frothy then whisk through the cornflour to make a loose batter.
- Heat the oil in frying pan. We choose to shallow fry in a little oil rather than deep/shallow fry like the original recipe.. Dip the chicken into the batter and shake off any excess. We pop all the chicken in the batter and shake off as we go. Fry the chicken pieces for around six minutes, turning after three minutes, until lightly browned all over. Remove from the oil and drain well.
- For the lemon sauce, bring the sugar, vinegar, lemon juice and rind, salt and stock to the boil in a small saucepan or clean wok. Add the carrot and spring onion and toss until the vegetables are softened. Drizzle in the cornflour mixture while stirring and cook for about one minute until thickened.
- Slice the chicken and arrange it on top of the shredded lettuce. Pour the sauce over the chicken and serve with rice.
Tips and Variations
GLUTEN FREE
VEGETARIAN - Replace the chicken with tofu
SHORTCUTS AND VARIATIONS - Use precooked rice. Use any veg you have on hand,
