Chicken in Lemon Sauce

Ni MengJi

500g boneless, skinless chicken breasts, cut into 1 cm(V2inch) cubes

1egg white

1teaspoon salt

2teaspoons cornflour

125ml groundnut or vegetable oil

1tablespoon finely chopped garlic

6tablespoons chicken stock

2 tablespoons fresh lemon juice

finely grated zest of 1lemon

1tablespoon Shaoxing rice wine or dry sherry

1tablespoon sugar

1tablespoon light soy sauce

2 tablespoons finely chopped spring onions

2 teaspoons cornflour, blended with 1 tablespoon water to a smooth paste

2teaspoons sesame oil

chopped spring onions, to garnish

A favourite among diners in the West, this dish’s origins are probably southern China, where it would most likely be made with dried tangerine peel, which has a much stronger taste.

1. Combine the chicken with the egg white, salt and cornflour in a small bowl, cover with clingfilm and chill in the refrigerator for about20 minutes.

2. Heat a wok until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, remove it from the heat. Add the chicken mixture, stir vigorously and leave to stand for 2 minutes or until the chicken turns white. Drain immediately in a colander, reserving the oil.

3. Wipe the wok clean and reheat. When the wok is hot again, return 1 tablespoon of the drained oil to it.

When it is hot, add the garlic and stir-fry for 10 seconds or until it begins to brown. Add the rest of the in-gredients except the cornflour paste and sesame oil. Bring the mixture to a simmer, then add the cornflour paste and simmer for another minute.

4. Return the chicken to the sauce and cook for 2 minutes, stirring to coat the pieces well with the sauce. Stir in the sesame oil. Turn onto a platter, garnish with chopped spring onions and serve at once.

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