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Cantonese Lemon Chicken

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

10 min

Ready

90 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 each mushrooms
chinese, black
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2 each lemons
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¼ cup bamboo shoots
shredded
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1 teaspoon lemon extract
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4 teaspoons sugar
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2 teaspoons soy sauce, tamari
light
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¼ cup chicken broth
or water
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2 ½ teaspoons soy sauce, tamari
dark
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1 each chicken
about 3 lbs
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3 tablespoons vegetable oil
for frying
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1 teaspoon peanut oil
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½ teaspoon salt
or to taste
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¼ cup ginger root
shredded
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¼ cup schmaltz (chicken fat)
rendered
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2 teaspoons cornstarch
mixed with 1 teaspoons water
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Ingredients

Amount Measure Ingredient Features
8 each mushrooms
chinese, black
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2 each lemons
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59 ml bamboo shoots
shredded
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5 ml lemon extract
* Camera
2E+1 ml sugar
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1E+1 ml soy sauce, tamari
light
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59 ml chicken broth
or water
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13 ml soy sauce, tamari
dark
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1 each chicken
about 3 lbs
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45 ml vegetable oil
for frying
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5 ml peanut oil
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2.5 ml salt
or to taste
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59 ml ginger root
shredded
* Camera
59 ml schmaltz (chicken fat)
rendered
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1E+1 ml cornstarch
mixed with 1 teaspoons water
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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℉ (190℃) F and deep-fry the chicken for 5 minutes on each side.

Cut the chicken into 1½- 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 26183% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 656mg 27%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 39%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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