Me: "What would you like for dinner? How about something chinese-y?"
Husband: "Sweet and Sour something?" (Asks the vegan...)
Me: "You got it!"
Of course to do any sort of traditional chinese sweet and sour sauce you'd need pineapple - which I don't keep on hand. So out came my favorite chinese cookbook that I picked up in Canada a couple years ago called "The Asian Kitchen" by Lilian Wu. Sticking with the fruity flavor theme, I picked out and altered a recipe for Chicken with Lemon Sauce - making half the batch with a fake chicken product for my vegan husband and half the batch with pork for me (the foul-hating carnivore). The sauce was so easy and tasty - super easy to whip up with ingredients found in most pantries, and very authentically chinese-y tasting (even though it's soy-sauce free)!
Chicken (Chick'n) with Lemon Sauce
4 small skinless chicken breast fillets (or equiv. Chick'n product)
1 tsp sesame oil
1 tbsp dry sherry
1 egg white, lightly beaten
2 tbsp cornflour
1 tbsp vegetable oil
salt and groud white pepper
chopped cilantro, spring onions, and lemon wedges for garnish
FOR THE SAUCE
3 tbsp fresh lemon juice
2 tbsp lime cordial (or lime juice)
3 tbsp confectioners sugar
2 tsp cornflour
6 tbsp cold water
Arrange the chicken/chick'n (or pork!) in a single layer in a shallow bowl. Mix the sesame oil with the sherry and add 1/2 tsp salt and 1/4 tsp pepper. Pour over chicken/chick'n, cover and marinate for 15 minutes.
Mix together egg white and cornflour. Add the mixture to the chicken/chick'n and turn with tongs until thoroughly coated. Heat vegetable oil in a non-stick frying pan or wok and fry the chicken/chick'n fillets for about 15 minutes until the fillets are golden brown on both sides. (Note: battering fake chick'n is a great way to get a really nice sear on it when you cook it).
Make the sauce: combine all the sauce ingredients in a small pan, adding 1/4 tsp of salt. Bring to a boil over low heat, stirring constantly until the sauce is smooth and has thickened slightly.
Cut the chicken/chick'n into pieces and arange on a serving plate (Note: I think plating on a bed of rice would work well). Pour the sauce over and garnish. Serve.
Serves 4Posted by rebecca on September 29, 2004 | TrackBack