Lemon Chicken with Garlic Pak Choi

♥ Lemon Chicken with Garlic Pak Choi
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350grms/12oz boned & skinned chicken breasts
1 tbsp rice wine or dry sherry or rice vinegar
1 Egg, beaten
4 tbsp plain flour 2tbsp of the marinade
Vegetable oil for deep frying
Salt & pepper

Lemon sauce:-
1Tbsp vegetable oil
250 ml/8 fl oz/1cup Chinese stock/good quality chicken stock
1tbsp cornflour/cornstarch
1tbsp caster sugar
1tbsp lemon juice-fresh is best
1tsp lemon rind grated

1:- lemon sauce
Blend all the sauce ingredients well.
Heat oil in a wok until hot, reduce the heat & add the mix. Bring to the boil stirring until smooth.
Put to one side

2:- Cut the chicken into thin slices & place in a dish with the rice wine or dry sherry or rice vinager, salt & pepper. Marinate outside of the fridge for approx 30 mins.

3:- make a batter with 1 beaten egg, flour, 2tbsp of the marinade.

4:- place the chicken in the batter and coat well.

5:- Heat the oil in a wok/deep fryer. Deep fry the chicken until golden, remove and drain on paper towels

6:- slice the chicken into small pieces & pour heated Lemon sauce over.

Pak Choi with garlic

4-6 heads of Pak Choi cut into quarters
1tbsp vegetable oil
2-4 cloves of garlic Finely chopped (quantity depends on how much you like)
2-3 tbsp Light Soya sauce

1:-Heat the oil in the wok until hot, add the garlic, once it is browned, remove with a spoon. Put to one side. “Pay very close attention to the garlic as it browns in a matter seconds.”

2:- Throw in the Pak Choi, stir add a little water and cover. Cook for about 2-3 minutes.

3:- Add the Soya sauce and stir. Turn off the heat and then add the garlic and serve.

Best served with basmati/Thai rice


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2 thoughts on “Lemon Chicken with Garlic Pak Choi

  1. Pingback: Caribbean Eats! Pollo Guisado (Braised Chicken) – Dominican Republic | Caribbean Eats!

  2. Pingback: Pak Choi With Ginger - Belly Joy

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