Poultry Recipes - Lemon Chicken

Ingredients

• 1 x 4lb (1 x 2kg) chicken, skinned

• 1 1/2 tsp salt

• 1 inch (2.5cm) piece of fresh green ginger, peeled and grated

• 1 egg, lightly beaten

• 1 cup (125g) ground rice

• vegetable oil for deep-frying

• juice of 1 lemon

• 1 spring onion, chopped

• 1 lemon, cut into thin slices

SAUCE

• 1/3 cup (75ml) chicken stock

• 2 tbsp rice wine or dry sherry

• 1/4 tsp salt

• 1 1/2 tsp sugar

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Method:

1. Cut the chicken, using a leaver, through the bone, into 20 or 24 pieces. Sprinkle the pieces with salt and ginger, rubbing them into the flesh.

2. Dip the chicken pieces in the beaten egg one by one, then toll in the ground rice until they are thoroughly coated, shaking off any excess.

3. Fill a large saucepan one-third full with oil and heat until it is very hot. Carefully lower a few to the chicken pieces into the oil and fry or 3 to 5 minutes, or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.

4. TO MAKE SAUCE: Put all the ingredients in a small saucepan and bring to the boil. Remove from the heat and pour over the chicken pieces.

5. Sprinkle the lemon juice and spring onion over the chicken. Arrange the lemon slices around the chicken and serve at once.