Hot Pot Lemon Chicken
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | tablespoon |
wine
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
oyster sauce
|
*
|
| 1 | dash |
sesame oil
|
*
|
| ¼ | cup |
stock
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
| Main ingredients | |||
| 2 | tablespoons |
vegetable oil
|
|
| 2 | slices |
ginger
more if desired |
|
| 1 | each |
whole chicken
with bones, cut in bite-sizes pieces |
*
|
| 1 | large |
lemon
sliced and seeded |
*
|
| 2 | each |
scallions, spring or green onions
stalks, cut into 1 1/2 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 15 | ml |
wine
|
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
oyster sauce
|
*
|
| 1 | dash |
sesame oil
|
*
|
| 59 | ml |
stock
|
|
| 7.5 | ml |
salt
|
|
| 7.5 | ml |
cornstarch
|
|
| Main ingredients | |||
| 3E+1 | ml |
vegetable oil
|
|
| 2 | slices |
ginger
more if desired |
|
| 1 | each |
whole chicken
with bones, cut in bite-sizes pieces |
*
|
| 1 | large |
lemon
sliced and seeded |
*
|
| 2 | each |
scallions, spring or green onions
stalks, cut into 1 1/2 inch pieces |
|
Directions
Combine sauce ingredients and set aside.
Heat wok or frying pan with oil and ginger over high heat.
Add chicken, stirring continuously for 1½ to 2 minutes.
Add lemon, green onion and sauce mixture.
Stir for another 1½ to 2 minutes.
Trnasfer mixture to a clay pot, or a saucepan.
Cover and simmer on low heat for 15 to 18 minutes.
(Optional) Use a cornstartch solution to thicken the liquid.
Serve with rice.
