brinjal rolls inn

LEMON CHICKEN

Cooking Time : 17 minutes microwave cooking.

Ingredients

Chicken breast
-
1
Lemons
-
3
Lemon rind
-
1 tsp
Eggs
-
2
Butter
-
1 tsp
Chicken stock
-
2½ cups
Corn flour
-
2 tbsp
Flour
-
1 tbsp
Ajinomoto a pinch
-
-
Coriander, chopped
-
¼ cup
Pepper powder
-
1 tsp
Salt
-
2 tsp
Chilli oil
-
2 tbsp
Cashew nuts, roasted
-
10

Preparation & Cooking

  1. Grate whole lemons with a fine grater and collect the fresh lemon rind.
  2. Cut and squeeze lemons.
  3. Separate egg yolks and whites.
  4. Place cashew nuts in an envelope and roast for 1½ minute, shaking once after 1 minute. Cool; chop them lengthwise and keep for garnishing.
  5. Cut chicken breast into thin strips and marinate with juice of 1 lemon, ajinomoto (MSG) and 1 tsp salt for 30 minutes to 1 hour.
  6. Combine chicken stock, lemon juice, salt and pepper and heat on HIGH for 1 minute.
  7. In a microwave-safe bowl mix egg yolks, 2 tbsp corn flour and butter, beat with a rotary beater and pour chicken stock over it and keep stirring till smooth.
  8. Cook in the microwave for 3 minutes on HIGH, stirring once after 2 minutes. Remove from the oven; add lemon rind and cover.
  9. Beat egg whites very stiff and fold into the lemon sauce. Keep it covered.
  10. Strain marinated chicken and sprinkle with1 tbsp flour. Mix properly. Save the liquid.
  11. In another bowl heat chilli oil for 2 minutes on HIGH; add chicken pieces and stir to coat with oil and cook for 3 minutes on HIGH, uncovered, stirring once.
  12. Add the saved liquid to the chicken, cover and cook for 3 minutes on HIGH.
  13. Transfer the cooked chicken to the bowl of gravy; add half the coriander; cover and keep aside. Reheat the dish before serving for 3 minutes.

Serving:

Garnish with rest of the chopped coriander and cashew nuts and serve it hot with any bread.


*All the images are indicative.

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