It’s Florence turn to share with us in the Gilmore Park Church community kitchen. She made Lemon Chicken, chicken corn egg soup and stir fried some sweet peppers. The dishes go well with steam rice.
Florence told us that this is the first time she’s making the Lemon Chicken. Nevertheless, the Lemon Chicken turned out great.
The Lemon Chicken dish is colourful and appetizing.
- 4 whole chicken breasts, cut into 2″ pieces and pounded lightly.
- 1/2 cup corn flour
- 3 tablespoons water
- 4 egg yolks
- salt and pepper to taste
- 6 spring onions
- oil for deep frying
- 1/2 cup freshly squeezed lemon juice
- 1 3/4 cups chicken stock (or 2 chicken stock cubes dissolve in 1 3/4 cups water)
- 2 tablespoons corn flour
- 2 tablespoons honey
- 2 1/2 tablespoons brown sugar
- 1 teaspoon grated ginger