Steamed Lemon Chicken
Bite-size chicken breast marinated in soy, sherry and oyster sauce, steamed and served hot with rice and fried dried mushrooms.
Nutritionper 100 gāŗ
110
Calories
19g
Protein
4g
Carbs
2g
Fat
Ingredients
| 4-5 | Boneless chicken breasts, cut into bite-size pieces | |
| 2 slices | Grated ginger | |
| 4 tbsp | 60 ml | Lemon juice |
| 1 tbsp | 15 ml | Dry sherry (marinade) |
| 1 tbsp | 15 ml | Light soy sauce (marinade) |
| 1 tbsp | 15 ml | Oyster sauce (marinade) (!?!) |
| 1 tbsp | 15 ml | Brown sugar (marinade) |
Instructions
- Mix the ingredients for the marinade together. Put the chicken in a bowl with the lemon juice. Add the marinade and sprinkle the chicken with the ginger.
- Marinate the chicken for about 20 minutes.
- Cook the chicken by steaming. If using a wok, place the chicken on a steam-proof dish and pour the marinade over it. It cooks for about 40-45 minutes until the chicken turns white.
- If using a steam-cooking machine, pouring the marinade over may not be possible. Set it aside and cook the chicken according to the manufacturer's instructions. Bring the marinade to a boil and pour it over the chicken just before serving.
- Serve hot with rice and fried dried mushrooms. Garnish with green onion and lemon slices.