| | Lemon Chicken 2 tablespoons of dry sherry
4 green (Spring) onions, chopped
1 piece of root ginger, shredded
1 pound of boned chicken, cut into 1 inch strips
2 celery sticks, sliced
4 ounces of button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons of light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons of oil for stir-frying |
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Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes. Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper. Stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute. Pile into a warmed serving dish and garnish with lemon slices. |
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