Lemon Chicken
What You'll Need: |
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1. Combine lemon juice, crumbled stock cubes, corn flour, honey, brown sugar,
ginger and water in saucepan, stir over low heat until sauce boils and thickens.
2. Carefully remove skin from chicken breasts. With sharp knife remove chicken
breast from bones, giving eight individual pieces. Pound chicken breasts out
slightly.
3. Put corn flour into bowl, gradually add water and lightly beaten egg yolks,
add salt and pepper, mix well. Dip chicken breast into deep hot boil, fry until
lightly golden brown and cooked through. Drain on absorbent paper. Keep warm
while cooking remaining chicken.
4. Slice each cooked chicken breast across into three or four pieces. Arrange
on serving plate, sprinkle with chopped shallots, spoon hot sauce over.
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Chicken With Lychees
1. Remove chicken breast from bone, giving six individual pieces. Cut each chicken breast in half, lengthwise; cut each half into three pieces. Chop shallots into 5cm (2 in) lengths. Remove seeds from pepper, cut pepper into large dice. 2. Coat chicken pieces in corn flour, shape off excess. Heat oil in pan or wok, add chicken pieces, cook until light golden brown. 3. Add pepper and shallots. Cook, stirring, one minute. Add combined water, crumbled stock cubes, tomato sauce, sugar, salt and pepper. Add drained lychees, mix well. Cover and simmer until chicken is tender, about five minutes. 4. Mix corn flour to a smooth paste with the water, add to mixture, stir until boiling.
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