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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This was my mother's recipe, and there was just something about the way she made it, I could eat it for breakfast, lunch and dinner! I hope you will try it and like it as much as I do. Ingredients:
2 lbs boneless skinless chicken breasts, cubed |
4 tablespoons sherry wine |
4 tablespoons soy sauce |
2 garlic cloves, crushed |
1 slice fresh ginger, crushed |
1 teaspoon sesame oil |
2 whole star anise |
2 dried hot red chili peppers, broken in half |
3/4 cup lemon juice |
3/4 cup sugar, plus |
1/4 teaspoon sugar |
flour (for dredging, can use cornstarch) |
2 teaspoons cornstarch |
2 teaspoons water |
1 lemon, rind of, grated |
green onion, sliced thin (to garnish) |
Directions:
1. Dredge chicken pieces in flour or cornstarch and brown in oil.
2. Make braising liquid which consists of:.
3. 4 tablespoons sherry.
4. 4 tablespoons soy sauce.
5. 1/4 teaspoons sugar.
6. 2 cloves garlic, crushed.
7. 1 slice fresh ginger, crushed.
8. 1 teaspoons sesame oil.
9. 2 whole star anise.
10. 2 dried red chili peppers, broken in half.
11. Pour over browned chicken pieces for about 15 minute or until tender.
12. Combine 3/4 cup lemon juice and 3/4 cup sugar to make lemon sauce. Simmer for 10 minute.
13. Meanwhile combine 2 teaspoons cornstarch and 2 teaspoons water, add to lemon -sugar mixture and cook until clear. Add grated lemon rind and pour over chicken.
14. Garnish with green onions.
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