Honey chicken and lemon chicken are both one of my favourite Chinese dishes. I often order them when I go out, but I make it much less often. Making this reminded of why I should make the effort more often.
Family absolutely loved this dish. I would have found it similarly foodgasmic if I wasn't exhausted from cooking three separate dishes at once, but even in my kitchen-induced exhaustion I had to admit – this was pretty yum.
The lemon chicken was served on sautéed carrots, capsicum and shallots. The phoenix nest is made by soaking egg noodles in boiling hot water for a few minutes, then allowing to dry on paper towel over night. You then arrange the noodles between two lightly greased metal sieves and deep fry. The garnish is just the top of the spring onion/shallot – if you cut the leaves into strips and soak them in iced water for about half an hour they will curl. Fun way to use the discarded tips!
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Lemon Chicken |
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Ingredients |
| 2 chicken breast fillets 1/2 cup cornflour 3 tablespoons water 4 egg yolks oil (for deep frying) Lemon sauce |
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Method |
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Lemon Sauce 1. Remove skin and any excess fat from chicken. Pound out chicken lightly. |
I was very lucky to enjoy all three of your dishes. I liked this one, because the flavour wasn’t overly sweet like it can be in restaurants sometimes.