145
Lemon Chicken
A192
4+7 min 80P+3
Ingredients
Method
Chicken breasts from - 1 chicken
Grate lemons with a fine grater and collect the
fresh lemon rind. Cut and squeeze lemon and
keep the juice. Separate the egg yolks and whites.
Cut chicken breasts into thin strips and marinate
with half the lemon juice, 1 tsp salt and ajinomoto
for 1 hour. Strain marinated chicken and save the
liquid. Dredge chicken with 2 tbsp flour. Put chili oil
in a large microsafe bowl; add chicken pieces and
roll the bowl, so that chicken is coated well with
oil and select 192, press start to cook on HIGH,
uncovered, stirring once. (Stop oven when it beep,
after 4 minutes).
Take out the chicken; and keep covered to keep
it warm. In another microsafe bowl combine egg
yolks, corn flour, salt, pepper, lemon juice and
melted butter; beat it with rotary beater till smooth
and add chicken stock and strained chicken
marinade over it. Continue beating till the batter
smoothens. Cook for remaining time in the
microwave on MEDIUM, stirring once in-between.
Remove the lemon sauce and add lemon rind, stir
and keep it covered. Beat egg whites very stiff and
add to the lemon sauce. Now mix this sauce with
chicken and sprinkle half the coriander. Stir well
and keep it covered. REHEAT just before serving.
Take out the dish. Serving: Garnish lemon chicken
with remaining coriander and cashew nuts and
serve with any Crusty bread.
3 -Lemons
1 tsp -Lemon rind
2-Eggs
2 tbsp - Chili oil
1 tsp - Butter
2 tbsp - Flour
2 tbsp - Corn flour
2 and 1/2 cups - Chicken stock
1/4 tsp - MSG (ajinomoto)
1/4 cup - Coriander chopped
1 tsp- Pepper powder
2 tsp - Salt
12 roasted/fried cashewnuts
Содержание GMX 20CA7 PLM
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