Lemon chicken

Now of all the different food cultures of the world I have a lot of respect for the Chinese. I think that no matter what countries I have been too I have come across a Chinese restaurant of some kind. Now I am not as widely travelled as I would like to be, and I know that out there someone will tell me that you will never find one in X,Y or Z , but it is some thing that I find where I go.

You will need.

450g/1lb chicken breasts

One egg white

1tbsp corn flour

Good pinch salt

Sesame oil

250ml/8fl oz groundnut oil

3 lemons, juice and zest

85ml/2floz chicken stock

1tbsp sugar

1tbsp light soy sauce

A dash of dry sherry

1 clove garlic, crushed

1 red chilli, finely chopped

1tsp corn flour or arrowroot

Small bunch spring onions

Sat and pepper to taste.

Star by getting your chicken breast; make sure that it is in strips with no skin or bone.

Then you need to make the batter to cove it. Just take the egg white and mix it with the corn flour a god pinch of salt and dip the chicken in it

Now heat up some ground nut oil in the wok and heat until smoking hot. Now take your chicken and carefully add it to the wok, stir quickly to stop it from sticking. Once the chicken is cooked take it out of the wok and set to one side then, discard the used oil, wipe the wok clean and pop it back on a medium heat.

Now you have to make the sauce, now this is as easy as sauces get. Add the stock, lemon juice, sugar, soy and dry sherry together with the garlic and chilli, and then bring it to the boil. To finish the sauce take the corn flour or arrowroot and mix with a little water. Once you have a white liquid then pour this in to the hot sauce string all the time.

Add the chicken back in to the sauce and then once hot serve on a plate garnished with fresh chopped spring onions.