Chiu Chow Lemon Chicken
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken | |||
| 8 | each |
chicken breasts
boned and, skinned |
|
| 1 | cup |
almonds
slivered |
*
|
| 1 | bunch |
chives
|
*
|
| 4 | each |
garlic cloves
finely minced |
|
| 1 | tablespoon |
ginger
fresh, finely minced |
|
| Sauce | |||
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | cup |
lemon juice
|
|
| 6 | tablespoons |
sugar
|
|
| ¼ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| ½ | teaspoon |
salt
|
|
| To finish | |||
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | cup |
all-purpose flour
|
|
| 4 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken | |||
| 8 | each |
chicken breasts
boned and, skinned |
|
| 237 | ml |
almonds
slivered |
*
|
| 1 | bunch |
chives
|
*
|
| 4 | each |
garlic cloves
finely minced |
|
| 15 | ml |
ginger
fresh, finely minced |
|
| Sauce | |||
| 1E+1 | ml |
lemon zest
grated |
|
| 118 | ml |
lemon juice
|
|
| 9E+1 | ml |
sugar
|
|
| 59 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 2.5 | ml |
salt
|
|
| To finish | |||
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter, unsalted
|
|
Directions
ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third.
Set aside.
Toast the almonds in a 325 degree F oven until light golden, then set aside.
Mince the chives and set aside.
Combine the garlic and ginger and set aside.
In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water.
Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat.
Add 1 tablespoon cooking oil and then garlic and ginger.
Sauté briefly, then add the sauce.
Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess.
Place a 12-inch skillet over high heat.
When hot, add the butter and remaining 3 tablespoons of oil.
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time.
Cook for about 1 minute on each side.
The chicken is done when the meat turns color and feels firm to the touch (do not overcook).
Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it.
Spoon the sauce over the chicken.
Sprinkle the almonds and chives on top.
Serve at once.
