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Thread: Lemon Chicken recipe?

  1. #1
    Senior Member Dreaming's Avatar
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    Lemon Chicken recipe?

    I originally tried to PM this to nick but he's full so thought I'd leave it here

    Hi Nick

    I absolutely love Lemon Chicken from my local chinese, but have no idea how to make it. I've tried looking at recipes online but they seem to be for cooks who know what they're doing, but there must be a foolproof way to make it without all the faffy stuff (like adding a splash of sherry I think one said).

    Cheers

    Anyone who can point me in the right direction, it would be much appreciated!

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    HEXUS.timelord. Zak33's Avatar
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    Lot's of Chinese cookery used a splash of sherry, but that's cos we don't have Saki to hand.
    Sadly....at that point I'm stuck helping you, cos I don't know which Lemon CHicken you mean.

    To me, Lemon Chicken is this

    Required: Chicken pieces, 2 lemons, 1 onion, knob of butter/or glug of cooking oil, 1 glass of white wine, big mixing bowl, and a cooking pot or pan that can go on hob and in oven) and beer to drink while cooking.

    Take chicken pieces (legs or quarters, or breasts, but they should all have skin on) Don't dice....use these big bits

    Take 2 lemons, and grate the zest off the outside into a large bowl. The zest is just the bright yellow stuff, without taking off any of the pale white stuff under. Then cut each lemon in hald and squeeze the juice into the same bowl as the zest (don't forget, squeezing lemons is dead easy.....squeeze with one hand, into the other hand held like a bowl. The juice goes straight through your fingers and you catch the pips ) Chuck away the mullered lemons that you've just crushed with your manly grip.

    Once you've got the lemon juice and zest in that bowl.....drop the chicken pieces in and mix with your hands....a lot...rub it all in, and if you fancy, use a sharp knife and GENTLY score (light shallow cuts) the skin. Rub the zest and juice into the cuts.

    Wash hands thoroughly (its raw chicken) and then put cling film over it the bowl of chicken and leave it in fridge over night.

    Next day, oven on to 180C /gas mark about 6

    Take big pot that'll be ok on top of cooker and in oven.
    Skin and Chop an onion. Don't care how...just chop it.
    Heat pot on the hob, and melt a big spoon of butter or big glug of oil. Once mildly hot, fry onions, slowly. So they go kind of see-through. This is called sweating off the onions (as in "God I'm sweating my arse off in this kitchen..bring me a beer)

    Once softened, turn heat up a tad, and fry the chicken pieces on all sides until lightly browned. Then put a large glass of white wine in, and put the lid on, and put in oven.
    About 1 hour later, take out and see if cooked (put knife in the biggest bit and prise the meat back, make sure it's cooked through and not pink)

    Cook more if needed. It'll prolly need a grind of salt and pepper to get the acidity right at the end.

    Serve chicken on rice and pour the cooking liquor over the top

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    Senior Member Dreaming's Avatar
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    Sounds yum. Will be trying this thanks!

    And the one I meant was when you get battered chicken strips with a sweet thick lemon sauce kind of thing (which this sounds like)

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    Goron goron Kumagoro's Avatar
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    I think you can buy that kind of thick lemon sauce in a jar
    in tesco, where they have all the noodles. I think supermarket
    lemon sauce is better than the sweet and sour they tend to
    do which is never like it is from the chinese take away.

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    Age before beauty......MOVE!!!!
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    Sherry would be in place of Chinese rice wine, easily availabale now from Supermarkets.

    Not considered this before, but as my boy (black sheep ) likes this I'd be tempted to use preserved lemons with their intense flavour. Not sure where you get them from though as I made my own....so looks like I am as useful as a chocolate teapot
    The Man with the Silver Spot

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    I shall never tire... BEANFro Elite's Avatar
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    Nice one Zak, I've modified the ingredients slightly to mine n the missus' tastes and we shall attempt this on sunday, thou shalt tell you how it goes...

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    HEXUS.timelord. Zak33's Avatar
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    look forward to the report

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    I shall never tire... BEANFro Elite's Avatar
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    Well Mr. Zak, myself and the missus made the above recipe we had it with rice and new potatoes.

    I thought it was wonderfully delicious and filling, however, we left the chicken in the oven for a little too long so it was rather dry.

    We decided that the next time we make it, we'll leave out the zest, and have it with a savoury gravy as opposed to the tomato and onion sauce we had it with.

    Overall though, it was VERY nice.

    We're going to try out home made kentucky fried chicken with butter fried potatoes this coming Sunday.

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    A Moroccan lemon chicken is also excellent.

  10. #10
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    This one is a real beaty and really low fat, i would seriously recommend to anyone, has that nice coated thing similar to takeaway and the chicken gets really lemony, especially the more you baste them in the mix:

    Serves 4

    Prep: 15 mins
    Cooking: 30 mins


    Ingredients:
    1 Tbsp olive oil,
    1 leek, finely chopped,
    125g risotto rice (Must be risotto rice, normal rice will be rubbish),
    1 chicken stock cube, disolved in 1 pint of boiling water,
    1 Tbsp plain flour,
    1 teaspoon ground ginger,
    zest of 1 lemon,
    juice of one lemon,
    4 chicken brests,
    50g frozen peas,
    2 Tbsp soy sauce,
    salt and pepper

    Cooking:
    1. Heat the oliv oil in a large frying pan and add the leek and rice. Cook on a low temp until the rice turns translucent (approx 3 mins) Add the stock a ladleful at a time allowing the rice to absorb the stock before adding the next.

    2.Meanwhile, mix the flour, ginger, lemon zest and season with salt and pepper, roll the chicken breasts in this until covered.

    3. Preheat the grill to a medium/high temp, mix together the lemon juice and soy sauce. Arrange the chicken breats on the grill and brush with the juice/soy mixture, cook for about 7-8 mins per side, and continue brushing the breasts with the mix, especially if it looks a little dry.

    4. Check the rice is cooked, it should be creamy and tender. Add the peas and cook for 2-3 mins to warm them through.

    5. Pile the rice onto a warm plate and arrange the chicken breasts on top, garnish with lemon slice and herbs if you want. Then serve.

  11. Received thanks from:

    mroz (03-08-2007)

  12. #11
    RIP Evy mroz's Avatar
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    If it wasn't for the fact my wife would kill me, I'd start cooking that now - that & we've no ginger, or come to that risotto rice. Damn. I hope I remember to come back to this tomorrow & print it out. I've been wanting a good lemon chicken recipe for ages. I like the supermarket ones but they're not the same. Cheryl does a good lemon sauce too but it's in its own class (her idea of fish with lemon is a bowl of six squeezed lemons with bits of fish floating in it). 'Nuff said.

    I'd thank you for the recipe if I knew how that works on this forum, but it's currently beyond me, as it seems is sleep. You'll have to make do with a

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