Hot pot lemon chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Wine |
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Oyster sauce |
| dash | Sesame oil | |
| 2 | tablespoons | Oil |
| 2 | slices | Ginger, more if desired |
| 1 | Chicken, with bones cut in bit sized pieced | |
| ¼ | cup | Soup stock |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Cornstarch (boned works well, too) |
| 1 | large | Lemon, sliced and seeded |
| 2 | Green onion stalks, cut into 1 1/2 in peices | |
Directions
SAUCE
MAIN INGREDIENTS
Combine sauce ingredients and set aside.
Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1½ to 2 minutes.
Add lemon, green onion and sauce mixture. Stir for another 1 ½ to 2 minutes.
Trnasfer mixture to a clay pot, or a saucepan. Cover and simmer on low heat for 15 to 18 minutes.
(Optional) Use a cornstartch solution to thicken the liquid.
Serve with rice.
From _The Joy of Wokking_, Martin Yan ISBN 0-385-18342-9 And the crazy kitchen of Bonnie and Dan Ceppa