Lemon Chicken

I know summer is over, but you can serve this dish on any weather :) . The fresh lemon could be substitute with orange.

Ingredients:
- 2 boneless chicken breast cut in stripe
- 1 bunch green onion cut diagonally
- 1 lemon
- 1 crushed garlic
- 1/2 cup chicken stock (125 ml)
- 1 Tbsp fine sugar
- 4 Tbsp Corn Starch
- Thickening Agent ( 1 tsp corn starch + 1 Tbsp water)

Marinated Sauce:
- 1 Tbsp light soy sauce
-  pich of sugar, salt and pepper
-  1/4 tsp garlic powder (optional)

Method:
1. Mix the chicken breast with marinated sauce, then coat into corn starch.
2. With a vegetable peeler, remove the lemon zest and cut into fine shreds, reserve half of the lemon juice
3. Have ready the chicken stock, lemon juice, sugar, cooking wine in a bowl
4. Heat the wok, and fried the chicken in small batches for 3-4 minutes, until it slightly brown, set aside.
5. Remove the oil from wok, and reserve 1 Tbsp oil, add scallion and garlic, and cook for 2 minutes.
6. Add the stock, and bring it to boil, the stock will slowly reduced, and then add the thickening agent, when the sauce thickened, add the chicken, stir to evenly coat the chicken, and serve.

Taiwanese popcorn chicken

Ingredients:

• 500 gr breast chicken or tenderloin cut into bite size pieces
• 1 egg
• Tapioca flour or Potato flour

Marinated Sauce

• 1/4 cup soy sauce
• 3 cloves of mince garlic/ 1 Tbsp garlic paste
• 1 Tbsp honey
• 1 Tbsp mirin or rice cooking wine
• 1 tsp chicken powder
• 1/2 tsp five spice powder
• 1/4 tsp chili powder or chili flakes
• 2 Thai basil leaves

1. Marinated chicken with the marinated sauce for 2 hours, don't leave it too long, five spice powder could make the chicken taste bitter

2. Drain the marinated sauce, coat chicken in egg and toast in flour

3. Heat the wok, and fried the chicken until it turn golden brown, drain and toast it in the preheated 320F oven for 10-20 minutes.

ps: watch closely when fried the chicken, chicken turn brown easily.

Pek cam ke (Steam Chicken with green onion)

Ingredient:

• Whole Chicken (around 2lb or 1kg)
• 2 pieces sliced ginger
• 1 green onion

Topping:

• 2 Shredded green onion
• 5 Thin slices shredded ginger

Marinated Sauce:

• 1 Tbsp Cooking wine
• 1 Tbsp Salt
• 1 tsp sesame oil
• 1 Green onion cut into 4
• 2 Slices of ginger

1. Rub all the marinated sauce all over the chicken, and into the cavity. Insert the ginger and the green onion into the cavity, leave it for one hour, or over night in the fridge. 
2. Place the chicken in the steamer, and steam the chicken for 15 minutes, breast up and flip it over and steam for another 15 minutes.
3. Cut the chicken into bite pieces, and retain the excess liquid that left in the steaming plate, and serve it later with the chicken.
4. Heat 3 Tbsp of vegetable oil and 1 tsp of sesame oil in the pan, heat it until very hot and drizzle it all over the chicken.
5. Top it with fresh shredded green onion and shredded ginger.
6. Served with chicken rice or steam rice.


ps: I like to leave my shredded green onion and ginger in the bowl of ice water to add the extra crisp before serving.

pss: Before drizzle the oil on to the chicken, I like to add some chopped garlic into the oil, if the oil hot enough, the garlic will cooked immediately.

psss: If you let the chicken over night in the fridge, it best to let it down in to the room temperature before steaming.

psss: I use corn chicken for this recipe, If you use whole chicken, please steamed it longer, around 30 minutes for each side, and don't forget to check the temperature before remove it from steamer (it should be around 160 F or 70 c) or simply pierce the chicken on the thickest side, if the liquid broth come out clearly not bloody, you are good to go.

note: to make chicken rice just mix ginger(slices) and garlic cloves to the rice cooker along with canned chicken broth. I found great value canned chicken broth works well with this recipe.