Lemon Chicken

Serving for 4 Persons

Ingredients

10 or 12 chicken portions

1 cup of vegetable oil

2 tablespoons of finely grated ginger

4 cloves of garlic, chopped

1 cup of chicken stock

1/4 cup of lemon juice, plus one sliced whole lemon

1 tablespoon of light soy sauce

1 teaspoon of caster sugar

1/4 cup of chopped coriander

1 cup of jasmine rice

Method

1. Heat the oil in a large frying pan or wok on a high heat until the oil is almost smoking. Cook the chicken portions for 2 to 3 minutes on each side until browned, and then drain. You may need to do this in several batches depending on the size of the pan, so make sure that the oil is reheated between batches.

2. Start cooking the jasmine rice in a separate pan so that it will be ready to accompany the lemon chicken.

3. Reserve 1 tablespoon of oil in the frying pan and drain off the rest. Reheat the oil on a high heat then add the ginger and garlic and fry for 1 minute (do not allow to brown). Return the chicken to the pan and stir fry for 1 minute, then add the stock, lemon juice, soy sauce and sugar and bring to the boil. Reduce to a medium heat, cover the pan, and leave to simmer for 4 to 5 minutes.

4. Turn the chicken portions, replace the lid, and cook for a further 5 minutes or until cooked through completely.

5. Using a slotted spoon transfer the chicken portions to a warm plate and cover. Add the lemon slices to the sauce and simmer for 3 to 4 minutes until it has thickened slightly. Return the chicken to the sauce and stir to coat thoroughly.

6. Serve the chicken with the rice and sprinkle with chopped coriander.