Tuesday, October 12, 2010

Thai lemon chicken : Wk42/2

Serves 4 : Very easy : Quick
4 skinless chicken breast fillets
1 Tblsp dry sherry
1 egg white, beaten
2 Tblsp cornflour
2 tsp grated root ginger
For the sauce:
3 Tblsp lemon juice
2 Tblsp Rose’s lime cordial
2 Tblsp caster sugar
¼ cup water
1 Tblsp cornflour

240gm rice
300gm mange tout
4 spring onions, sliced thinly
Freshly chopped parsley

Cook the rice in lightly salted boiling water until tender.
Drain and keep warm.
Steam the mange tout just enough to heat through.
Keep warm

Lay the chicken in a single layer in a dish.
Mix together the sherry, egg white, ginger and cornflour.
Pour this over the chicken, and turn the pieces to make sure they are covered.
Leave to stand for 15 minutes.
Spray a large pan with non-stick cooking spray.
Gently dry fry the chicken breasts for 15 to 20 minutes until they are cooked through and browned.
Allow to stand for 5 minutes before slicing thickly on the diagonal.

Combine the lemon juice, lime cordial, caster sugar, water and cornflour in a small pan.
Cook until the sauce is thickened and glossy.
Taste for seasoning and sweetness– this sauce is quite tart
Keep warm.

Serve the chicken slices beside the rice and mange tout.
Spoon over the sauce and garnish with the spring onions and parsley.

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