Leh Mun Gai – Lemon Chicken from China

Ingredients for 4 servings:

• 3 tsp rice wine, Chinese
• ½ tsp fresh ginger, crushed
• 1 tsp salt
• ½ tsp white pepper, ground
• 500 g chicken breasts, halved
• 1 egg(s), beaten
• 75 g cornstarch
• 500 ml oil (vegetable oil)
• 1 lemon(s), untreated, cut into thin slices
• 90 ml lemon juice
• 1 ½ tsp vinegar
• 175 ml chicken broth
• 90 g sugar
• 3 tsp cornstarch
• possibly food coloring, yellow
• 1 lemon(s), thinly sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the wine, ginger, salt, and pepper in a small bowl. Place the chicken on a plate and brush with the marinade. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. For the sauce, combine all ingredients except the lemon slices in a saucepan and bring to a boil. Reduce the heat and simmer for about 3 minutes, stirring frequently, until the sauce thickens and becomes translucent. Remove the pan from the heat. Coat the chicken first in egg, then in cornstarch. Heat oil in a wok or frying pan. Fry several pieces of meat at a time for about 7 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper. Thinly slice the lemon and add to the lemon sauce, then heat over medium heat, stirring occasionally. To serve, slice the chicken diagonally and arrange on a serving platter with the lemon slices. Pour the sauce over the chicken. Cooking tip: Coat the chicken in turmeric for a golden color and a delicate flavor. Serve the chicken with steamed short-grain rice and a vegetable dish like stir-fried broccoli with ginger and flaked almonds. Note: While lemon chicken is known worldwide as a Chinese dish, it’s a relatively recent development in a cuisine whose recipes date back 700 years. The goal of this recipe is to create a crispy crust that encloses the juicy, tender chicken and to add just enough sweetness to balance the acidity of the lemon sauce.