Lemon Chicken

“The combination of lemon and fresh ginger are a nice combination.” – April Ferre

Lemon Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 1 1/2 Pound Spring Chicken (with Bone) Cut In 2-Inch Pieces
  • 1/2 Teaspoon Salt
  • 5 Tablespoons Oil
  • 1 Stalk Leek In 1-Inch Lengths
  • 6 Slices Fresh Ginger
  • 1 Lemon Sliced
  • 4 Tablespoons Dry Sherry
  • 6 Tablespoons Soy Sauce
  • 6 Tablespoons Sugar
  • 2 Teaspoons Cornstarch Mixed With 2 Tablespoons Water

Instructions

  • Sprinkle chicken with salt and let stand 20 minutes.
  • Heat oil and stir-fry chicken, leek and ginger until coated with oil. Add water to cover. Add lemon, dry sherry, soy sauce and sugar. Cover and simmer 30 minutes.
  • Add cornstarch mixture and cook until thickened. Remove to serving plate and decorate with lemon slices. Serve hot. Serves 3 as a main course or 4-8 Chinese style.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng