I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 17 April 2016

Lemon Chicken.



Lemon Chicken.

Another Chinese takeaway favourite to tempt you. This is quick, delicious and healthier than a takeaway but the best thing about it, is you can source all the ingredients easily. Serve with a spicy dish, I am serving mine with the more robust beef Kung Po to balance the sweet and sour lemon chicken.

   The chicken.
In a large bowl, put in
-500g chicken breasts, cut into 2cm strips,
-2tbsp cornflour,
-salt/pepper.
Toss to coat the chicken in the flour and leave aside.

   The vegetable.
-2 spring onions, finely sliced.

   The sauce.
In small bowl, put in
-1tsp cornflour,
-2tbsp soy sauce,
-2tbsp oyster sauce,
-2tbsp Shaoxing rice wine,
-1tbsp caster sugar,
-2tsp sesame oil,
-juice of 2 lemons.
Mix well to combine.
Leave aside.

In a large wok on high heat, add
-chicken.
Cook, stirring occasionally until the chicken has taken on colour and almost cooked through, add
-the sauce,
Bring the sauce up to the boil.
Leave the chicken to simmer in the sauce until cooked through.
Sprinkle over spring onions.

Spoon into a serving dish.
Sprinkle over sesame seeds (not essential).

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