Asian lemon chicken

Ingredients for 4 servings:

• 4 chicken breasts
• 2 bunch spring onions
• 3 garlic cloves
• 3 lemons
• 1 egg white
• 2 tbsp flour
• 5 tbsp oil, for frying
• 2 tbsp cane sugar
• 150 ml rice wine
• 100 ml soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

from the wok

Cut the chicken into strips. Cut the spring onions into pieces about 0.5 cm in size. Finely chop the garlic. First grate the zest of the lemons, then squeeze the juice. Mix the lemon zest and lemon juice, the cane sugar, rice wine, and soy sauce. Sear the meat in a wok with oil (or fry it very lightly). Mix in the flour and egg white. The meat should be nice and crispy. Then remove it from the wok so it stays a little crispy. Now add the spring onions and garlic to the wok. Cook for a few minutes and then pour the sauce into the wok. Let it simmer for a few more minutes until the sauce thickens a little. If necessary, add a little more flour and mix well. Finally, return the chicken to the wok briefly and heat through. We enjoy it best with rice. I always add a dash of soy sauce when cooking rice.