Chicken with lemon

Ingredients
500 g chicken breast, without skin or bones
Salt
Black pepper, ground
1 teaspoon of brown sugar
1 tablespoon of lemon juice
1 tablespoon of white wine
1 egg, battered
3 tablespoons of flour
Riso Scotti Rice Oil, for frying
Green salad leaves, for serving
1 tablespoon of nut oil
100 ml lemon sauce
2 teaspoons of chili pepper paste
Round pieces of red chili pepper, for garnishing
Fresh coriander leaves (or parsley), for garnishing
1 chopped green onion, for garnishing
Riso Scotti Bob cu Bob Colosal, boiled

Instructions
Marinade the meat in a mixture of salt, pepper, lemon juice, sugar and rice wine, for minimum 30 minutes.
Form a paste stirring the flour with the battered egg and a little bit of water, if necessary.
Heat the oil in a wok, at 180 °C. Soak the chicken into the paste and fry for 4-5 minutes, until it starts to get crispy. Remove it from the pan and put it on paper towels. Leave the chicken rest for a few minutes, then slice it and arrange it on a large plate.
Heat 1 tablespoon of nut oil in a wok, at low heat. Add the lemon sauce and the chili pepper paste, stir for 1 minute, until it is well heated; pour it on top of the meat pieces. Garnish with green onions, coriander and pieces of red chili pepper and serve hot, aside boiled rice.

• < Prev
• Next >

•  PDF 
• | Print |
• Print