Cantonese Lemon Chicken

90 minutes Prep: 30 minutes Cook: 10 minutes

261 calories per serving view nutrition facts

6-8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

8	each	mushrooms	chinese, black
2	each	lemons
1/4	cup	bamboo shoots	shredded
1	teaspoon	lemon extract
4	teaspoons	sugar
2	teaspoons	soy sauce	light
1/4	cup	chicken broth	or water
2 1/2	teaspoons	soy sauce	dark
1	each	chicken	about 3 lbs
3	tablespoons	vegetable oil	for frying
1	teaspoon	peanut oil
1/2	teaspoon	salt	or to taste
1/4	cup	ginger root	shredded
1/4	cup	chicken fat	rendered
2	teaspoons	cornstarch	mixed with 1 teaspoons water

Directions

Soak the mushrooms in water for 30 minutes or until they are soft.

Drain and shred finely. Discard the tough stems.

Remove the skin from one of the lemons and shred it into strips the size of a matchstick.

Finely grate the skin of the remaining lemon.

Squeeze the juice from both lemons.

In a bowl combine the mushrooms, bamboo shoots, shredded and grated lemon skins, lemon juice, lemon extract, sugar, light soy sauce, chicken stock, and 1 tablespoon of the dark soy sauce.

Split the chicken in half.

Dry with paper towels and rub with the remaining dark soy sauce.

Allow the chicken to stand for 10 minutes.

In a skillet heat the oil to 375 degrees F and deep-fry the chicken for 5 minutes on each side.

Cut the chicken into 1 1/2- by 1-inch pieces and place them on a serving dish.

Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam.

Add the peanut oil, salt, and gingerroot. Stir for about 30 seconds or until the gingerroot browns slightly.

Lower heat to medium and add the lemon sauce mixture.

Stir for 2 minutes to blend the flavors.

Add the chicken fat and stir for 1 minute.

Add the cornstarch mixture to thicken the gravy, stirring constantly.

Pour the sauce over the chicken in the serving dish.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 137g

Amount per Serving

Calories 261 83% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 656mg	27%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	7%
Sugars 6.0g
Protein 2.0g	5%

Vitamin A	0%		Vitamin C	39%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Cheese and Eggs: Page 48

Last Recipes Viewed

Recipe Bite

Fiesta!

by Mark R. Vogel

How about a margarita party? Before we break out the blender let's discuss ingredients. The traditional margarita...

Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61