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Ingredients

1 clove garlic

1 lemon

2 tablespoons plain flour

500g of boneless and skinless chicken

3 tablespoons of olive oil

2,5cm piece of root ginger

450ml chicken stock

1 teaspoon caster sugar

1 egg yolk

2 tablespoons of chopped fresh parsley

Salt and pepper

Steps

  1. Peel and chop garlic. Grate the rind and squeeze the juice from the lemon. Mix together the flour, lemon rind and garlic in a bowl. Cut the chicken into 5cm pieces. Toss in the flour mixture until well coated. Cover and set aside for 10 minutes.
  2. Heat the oil in a large pan or wok. Cook the chicken for 8-10 minutes, stirring occasionally, until golden.
  3. Peel and grate the ginger. Stir into the pan with any remaining flour, the stock and the sugar. Bring to the boil and cook for 5 minutes, or until the chicken is tender and the sauce is reduced.
  4. Blend the egg yolk and the lemon juice and add to the pan, stirring constantly until the sauce thickens. Stir in the parsley and season.