Tangy lemon chicken

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 2
    kg
    chicken pieces
  • salt and freshly ground black pepper to taste
  • 80
    ml
    water
  • 45
    ml
    white sugar
  • 20
    ml
    soy sauce
  • 45
    ml
    oil
  • 1
    red pepper, seeded and diced
  • 80
    ml
    chopped spring onion
  • 30
    ml
    grated ginger
  • 250
    g
    fresh button mushrooms, quartered
  • 1
    lemon, grated rind
  • 65
    ml
    white sugar
  • 300
    ml
    chicken stock
  • 125
    ml
    lemon juice
  • 20
    ml
    cornflour
 

Method

 
Preheat the oven to 180 °C and spray an ovenproof dish with non-stick spray or grease lightly with butter or margarine. Remove any excess skin and fat and season the chicken pieces lightly with salt and pepper. Fry in a heated saucepan, skin side facing down, until golden brown. Remove from the pan and arrange skin side up in the ovenproof dish. Boil the water, sugar and soy sauce for two minutes in a small saucepan and pour over the chicken pieces. Set aside. Heat the oil in a fairly large pan and stir-fry the red pepper, spring onion, ginger and mushrooms until tender. Add the lemon rind, extra sugar, 250 ml (1 c) of the stock (made with 1 stock cube) and lemon juice. Bring to the boil and pour over the chicken pieces. Cover and bake for about 50 minutes or until done. Remove the covering and bake until the chicken is brown. Transfer the chicken pieces to a serving dish. Dissolve the cornflour in the remaining 50 ml stock. Add to the pan juices and heat until the sauce thickens slightly. Serve with rice and vegetables.
 

Read more on: poultry  |  bake  |  shallow-fry
 

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