4 chicken breasts
4 egg whites beaten lightly
½ cup plain flour
2 tbs vegetable oil
1½ tsp cornflour
1 tbs brown sugar
1½ cups lemon juice
1 tsp grated ginger
1 tsp soy sauce
1 cup chicken stock
grated lemon rind
1 tbs finely chopped parsley
Using a mallet, gently pound the chicken breasts between two sheets of cling wrap until approximately 1cm thick all over.
Dip chicken in egg white, then coat in the flour; shake off excess
Heat butter and oil in a large fry pan and cook chicken in batches, until browned both sides and cooked through. Drain on absorbent paper; cover and keep warm in a low oven.
Meanwhile, blend the cornflour and sugar with the lemon juice in a small saucepan. Add ginger, soy sauce, and stock. Bring to the boil, stirring until sauce begins to thicken.
Slice the lemons into thin rounds and arrange around the edge of the serving plate, overlapped slightly.
Slice chicken to 1cm thickness. And arrange in rows on the plate. Drizzle sauce over all of the chicken liberally, but avoid pouring on the lemons.
Scatter with grated lemon rind and chopped parsley.
Serves four as a main - but more as part of a banquet.
“TO ME, THIS RECIPE MOST CLOSELY REPRESENTS HOW THE DISH IS SERVED IN SOUTH CHINA”
Moderate dificulty and effort in this one.
USE THE BEST QUALITY CHICKEN BREASTS FOR THIS DISH. YOU CAN MODERATE THE LEMON BY REDUCING THE AMOUNT OF LEMON JUICE IN THE SAUCE, BUT THIS STRONG VERSION IS MY FAVOURITE - BUT YOU MUST BALANCE WITH THE GINGER AND THE SUGAR.
ENSURE THT WHEN YOU SLICE THE CHICKEN YOU DO MINIMAL DAMAGE TO THE CRUST THAT HAS FORMED FROM THE EGG & FLOUR. I USE A SERRATED BREAD KNIFE AND CUT SLOWLY.