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Lemon Chicken
Ingredients
8 Chinese
black mushrooms
2 lemons
1/4 cup shredded bamboo shoots
1 tsp lemon extract
4 tsp sugar
2 tsp light soy sauce
1/4 cup chicken stock or water
2 1/2 tsp dark soy sauce
1 chicken (about 3 lbs)
Oil for frying
1 tsp peanut oil
1/2 tsp salt or to taste
1/4 cup shredded ginger root
1/4 cup rendered chicken fat
2 tsp cornstarch mixed with 1 tsp water
Method
1.
Soak the mushrooms in water for 30 minutes or until they are soft.
2. Drain and shred finely, discard the tough stems.
3. Remove the skin from one of the lemons and shred it into strips
the size of a matchstick.
4. Finely grate the skin of the remaining lemon. Squeeze the juice
from both lemons.
5. In a bowl combine the mushrooms, bamboo shoots, shredded and
grated lemon skins, lemon juice, lemon extract, sugar, light soy
sauce, chicken stock, and 1 tbsp. of the dark soy sauce.
6. Split the chicken in half.
7. Dry with paper towels and rub with the remaining dark soy sauce.
8.
Let the chicken to stand for 10 minutes.
9.
In a skillet heat the oil to 375 degrees Farenheit and deep-fry
the chicken for 5 minutes on each side.
10.
Cut the chicken into 1 1/2 by 1-inch pieces and place them on a
serving dish.
11.
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into
steam.
12.
Add the peanut oil, salt, and ginger root. Stir for about 30 seconds
or until the ginger root browns slightly.
13.
Lower heat to medium and add the lemon sauce mixture.
14.
Mix for two minutes to blend the flavours.
15.
Next add the chicken fat and stir for one minute. Add the cornstarch
mixture to
thicken the gravy, stirring constantly.
16.
Pour the sauce over the chicken
in the serving dish.
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