LEMON CHICKEN.
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Ingredients
500g chicken breasts, skinless and cut into strips
1 tbsp light soy sauce
1 spring onion, finely chopped
2cm fresh ginger, finely chopped
2 garlic cloves, crushed
1 egg, lightly beaten
90g corn flour
Vegetable oil for deep frying
2 sachets of Blue Dragon Peking Lemon stir fry
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Method
Place the chicken in a bowl and add the soy sauce, spring onion, ginger and garlic and mix well. Marinate in the fridge for 1 hour.
Add the egg and toss to coat. Drain off the excess egg.
Put the corn flour in a plastic bag, add the chicken and shake to coat in the corn flour.
Deep fry the chicken in a wok of oil at a medium heat. The chicken should cook to golden brown in 3 to 4 minutes. Remove the chicken and drain on kitchen paper.
Warm the lemon sauce through on the hob, arrange the chicken on a plate and drizzle the sauce over the top.
Serve with fluffy steamed rice and soy sauce.
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