Thursday, November 8, 2007

Mum's Lemon Chicken

In every western country including Australia, there are Chinese restaurants. And in every one of these western-Chinese restaurants, they serve two mistakes. One of them is Sweet Sour Pork (Ku Lo Yuk) and the other is Lemon Chicken (Ling Mong Zi).

I do not why or how this came to be but it seems that these two dishes are always there upfront on the menu. They are like the national anthem of the western-Chinese restaurants.

When I was still a young & attractive student studying in Melbourne Uni, I was always served with this crappy delight in the infamous Oriental Chef. Usually the chicken is tasteless, and the only thing that has a taste is the recycled oil. They should call it Sweet Sucky Sour Pork & Lemon Sucky Chicken.

But thinking back now, my mom could have super-spoiled me with her own version of lemon chicken. Her recipe is a little bit different. It's not one of those pour-pathetic-lemon-with-cornflour-sauce-over-deep-fried-chicky type. Here's how it goes:

2 pieces of chicken thigh meat deboned

Marinade Sauce:
1 teasp of salt
1/2 teasp of pepper
1 tbsp of sugar
2 tbsp of maggi seasoning sauce
1 tbsp of light soy

Batter for Frying:
1 egg, beat lightly
2 tbsp rice flour + 1/2 tbsp plain flour + 1/2 teasp of baking powder with some water as frying batter. More water if you like it thinner.

Lemon Sauce:
1/3 cup of water
1/2 no of good quality fresh lemon juice
2 tbsp of maggi seasoning sauce
1 tbsp of light soy
2 tbsp of sugar
1 tbsp of cornstarch
Leftover marinade sauce

1) Clean and season the chicken chop/thigh with marinade sauce. Set aside for at least 3 hours.

2) Strain and coat with egg, then the frying batter.

3) Heat wok and add chicken once the oil is hot enough. Deep fry with medium fire to cook the chicken. Turn to high for the last one min or so to golden brown the chicken chops. Cool slightly and chop to slices.

4) With a small pan, boil sauce. Finally add strained Lemon juice. Tip: Add lemon at the end as lemon loses its flavour if overboiled. Add some more sugar if you find it too sour.

5) Serve separately or pour over chicken slices.


Greg Wee said...

NEE: Hi Pixen almost miss this comment on honeycomb cake. actually if you like to comment on older posts, you can post in the new ones. then we sure would not miss.

you are soo kind! i think my fren aunty yeo may have one. the one you talk about is the brass ones that greg's grandma have. yes you can use tat.

the ones with top and bottom and fan forced does not work well. the honeycomb generally reach half way only. to have full ones, i suspect i can use my Teka oven which comes with just bottom fire. bottom fire is important to push the airholes upwards (so bottom hot and top is not), then switch on top and bottom to finish up the whole cake. prob take longer.

Greg Wee said...

Hi Pixen. Actually I have JUST installed a new widget that displays all the latest comments. It's a the bottom right side of the page. So just feel free to post any comment anywhere you like, even in the older posts. From now on, nothing will escape us! MUAHAHAHAHHAHHA

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