Main Dishes, Oriental, Poultry

Steamed Lemon Chicken

  • 2 To 3 Chicken breasts, bite-size pieces
  • ~ Grated ginger
  • 4 tablespoons Soy sauce
  • 1 teaspoons Brown sugar
  • 2 teaspoons Cornflour
  • 1 Lemons, cut into thin circles
  • 1 medium Onions, minced
  • 2 Garlic cloves crushed

    • Equipment: You'll need to set up some sort of steaming device for this. The ideal thing is a wok with a steaming trivet. You put an inch or so of water in the bottom (enough so that it comes to just below the bowl), and put your bowl onthe trivet. I rig up an alternative arrangement using a large pasta pan and a trivet improvised from a shallow tuna tin with the bottom and top removed.

    Mix cornflour, sugar, garlic and soy sauce in a bowl. Add the chicken bits and ginger and stir well. Cover with lemon slices. Steam for 45 minutes to 1 hour. Serve with some sort of vegetabley-ricey thing.

    Makes 2 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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