Lemon Chicken

Lemon Chicken


Part A
1.  250g  Chicken Breast / Fillet  (cut into bite-sized)
2.  1/2 tbsp Chinese cooking wine   
3.  1/3 tsp salt
4.  1/2 egg
3. 3 tbsp. cornstarch

Part B
4.  3 slices lemon
5.  3 tbsp lemon juice
6.  3 tbsp sugar
7.  1/2 cup water
8.  1/2 tsp salt
9.  1/2 tbsp cornstach

10.  some assorted vegetables


1.  Marinade chicken with Chinese cooking wine and salt. 
2.  Before deep-frying chicken, coat with egg and cornstarch.  Deep fry chicken in low heat until chicken becomes golden brown.  Set aside chicken when done.
3.  Mix ingredient from Part B in a small bowl.  Pour mixture into a heated wok (make sure you do not add any oil).  Add assorted vegetables.  Stir mixture until thicken.  Pour mixture over chicken.
4.  Serve with steam rice.


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