Classic lemon chicken from Foolproof Chinese Cookery: Step by Step to Everyone's Favourite Chinese Recipes by Ken Hom

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine, and storebought chicken stock for the book's "Classic Chinese chicken stock" called for in this recipe.

  • Ro_ on September 24, 2020

    This was a very nice, light chicken dish - my main criticism is that the lemon didn't come through that much. I "velveted" the chicken in a smaller amount of hot oil than the recipe stated, and also omitted the egg white from the marinade, but since the textures of this turned out beautifully I don't think either thing was a problem and I would do the same again. Perhaps I would try adding more lemon juice, or a little lemon zest, next time.

  • SashaJackson on April 06, 2017

    Delicious lemon chicken recipe, as noted before I also use dry sherry for the wine and a chicken stock cube.

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