Thursday, March 31, 2011

Cold Lemon Chicken

4          chicken breasts
  • 8          mushrooms
  • 2          lemon, washed and sliced into rounds
  • 2  tbs   grated lemon rind
  • 2 tsp     minced ginger
  • 3 tsp     chili
  • 3          lettuce leaves, washed
  • 75 ml   lemon juice
  • 75  g    sugar
  • Salt, as needed 
  • 2  tsp    oil for stir-frying
  • 3 tps    cornstarch mixed in 4 tsp water
  • 2 tsp    drops sesame oil

Poach the chicken breasts in salted water.
 Remove from the heat, and let the chicken breasts cool in the liquid. Remove the breasts, reserving 1/2 cup of the poaching broth.

While the chicken is poaching, soak the mushrooms in hot water until they are softened. Slice and discard the hard stems. Prepare the lemon and lemon rind, ginger, and other vegetables as outlined according to the recipe ingredient list.
Combine the reserved chicken poaching broth, lemon juice, sugar  and 1/2 teaspoon salt.

Lay the lettuce leaves on a platter. Slice the chicken breasts into equal pieces and layer over the lettuce. Set aside in the refrigerator.
Heat a stainless steel pan Add 1 tablespoon oil   and a bit of salt. Just before the pan  starts smoking, add the ginger root and mushrooms. Stir-fry for about 1 minute, and add the chili peppers, and the grated lemon rind. Stir-fry for about 15 seconds, and add the chicken broth mixture. Bring to a boil, add lemon slices, let cook for 1 minute, then add cornstarch slurry. Stir slightly until thickened. Let cool slightly.

Remove the chicken from the refrigerator, and pour the sauce over. Sprinkle with a few drops of sesame oil. Return to the refrigerator until ready to serve

No comments:

Post a Comment