| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Conrnflour |
| 1 |
|
Lemon, Juice & rind of |
| 1 |
|
Stem ginger; (chopped finely) |
| 2 |
tb |
Clear honey |
| 2 |
ts |
Sesame oil |
| 2 |
ts |
Light soy sauce |
| 1 1/2 |
c |
Chicken stock |
|
|
Salt & pepper |
| 4 |
|
Chicken breasts, about |
| 1 |
tb |
Cornflour |
| 1/2 |
|
Lemon, Grated rind of |
| 2 |
tb |
Oil |
|
|
Black pepper |
| 2 |
|
Spring onions |
|
|
Lemon peel; (cut into thin strips) |
INSTRUCTIONS
SAUCE
CHICKEN
GARNISH
In a saucepan, blend cornflour, lemon juice & rind to make a smooth paste.
Stir in honey, ginger,
oil and soy sauce. Pour on boiling stock and bring to the boil again,
stirring until thickened. Season
to taste & simmer for 10 minutes. Cut chicken breasts into 1 inch strips.
place in a bowl and
sprinkle with cornflour, lemon rind and black pepper. Heat oil in wok or
frying pan and add
chicken pieces. Stir fry for about 10 minutes over a high heat until
chicken is golden brown.
Transfer chicken onto warm plate and spoon over lemon sauce. Garnish with
spring onions and
lemon peel.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Marcay,, h 17, 199
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