Steamed lemon chicken |
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Servings: 2 Time: 1 hour 15 mins Equipment: You'll need to set up some sort of steaming device for this. The ideal thing is a wok with a steaming trivet. You put an inch or so of water in the bottom (enough so that it comes to just below the bowl), and put your bowl on the trivet. I rig up an alternative arrangement using a large pasta pan and a trivet improvised from a shallow tuna tin with the bottom and top removed. Acknowledgements: This recipe comes from Jeff Smith, The Frugal Gourmet. |
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2 or 3 chicken breasts, cut into bite-sized pieces 2 tsp grated ginger 3 tbsp soy sauce 1 tbsp brown sugar 2 tsp cornflour 1 lemon, sliced thinly |
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