Steamed Lemon Chicken
Bite-size chicken breast marinated in soy, sherry and oyster sauce, steamed and served hot with rice and fried dried mushrooms.
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.