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Cooked by: Chef / Last Modified: 7/10/2008 / Number of Servings: 4 |
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Directions: Combine sauce ingredients and set aside. Heat wok or frying pan with
oil and ginger over high heat. Add chicken, stirring continuously for
1 1/2 to 2 minutes. Add lemon, green onion and sauce mixture. Stir
for another 1 1/2 to 2 minutes. Trnasfer mixture to a clay pot, or a
saucepan. Cover and simmer on low heat for 15 to 18 minutes.
(Optional) Use a cornstartch solution to thicken the liquid. Serve
with rice.
| Ingredients:
1 Tablespoon(s) Wine
1 Tablespoon(s) Brown sugar
1 Teaspoon(s) Oyster sauce
1/4 Cup(s) Soup stock
1 1/2 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Cornstarch
2 Tablespoon(s) Oil
2 Slice(s) Ginger, more if desired
1 Chicken, with bones
1 large Lemon, sliced and seeded
2 Green onion stalks, cut |
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