Sauced Chinese Kebabs
- For the sauce
- 2 Tbsps vegetable oil
- 1 lemon (juiced and zested)
- ⅜ cup chicken stock
- 1 tsp sugar
- soy sauce
- dry sherry (or Chinese cooking wine)
- 1 tsp Corn starch
Lemon Chicken with Cantonese Rice ... For a real lemon tang, use 3 lemons in the sauce
Slice the chicken into strips. Combine the egg white, cornflour, a pinch of salt and sesame oil in a bowl then thoroughly coat the chicken strips in the mixture.
Heat the vegetable oil in a wok until smoking, then add the coated chicken and stir fry over a high heat until the chicken turns white.
Remove the chicken from the pan and set aside. Discard the oil. Add the lemon juice and zest, stock, sugar and soy and sherry/wine and bring to a rapid boil.
Whisk in the cornflour until thickened then return the chicken to the pan for a few minutes to cook through.
To make the rice: Heat the oil in a wok until nearly smoking then add the onion and garlic and stir fry briskly for 1 minute. Push to one side and add the eggs and cook for a couple of minutes until starting to set. Add the rice and meat and combine thoroughly. Stir in some soy sauce and the bean sprouts and peas and combine until everything is heated through.
Serve the Cantonese rice with the chicken.