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Lemon Chicken

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Lemon Chicken

Serves : 4-6

Ingredients :

1 x 11/2kg chicken, skinned
11/2 teaspoon salt
1 teaspoon ground ginger
1 egg, lightly beaten
125g ground rice
Sufficient vegetable oil for deep-frying
Juice of 1 lemon
1 tablespoon chopped spring onions (scallions)
1 lemon, cut into thin slices
50ml sauce chicken stock
2 tablespoons rice wine or fry sherry
1/4 salt
1 tablespoon sugar

Method :

Cut the chicken through the bone, into 16 or 20 pieces. Sprinkle the pieces with salt and ginger, rubbing them into the flesh. Put the egg in a sauce and dip the chicken pieces in it, one by one, then roll in the ground rice until they are thoroughly coated.
Fill a large saucepan one-third full with oil and heat until it reaches 185°C(360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Put a few of the chicken pieces in a deep-frying basket and carefully lower the basket into the oil. Fry for 3 to 5 minutes, or until the pieces are golden brown and crisp. Remove from the oil and drain on kitchen towels.
To make the sauce, put all the ingredients in a small saucepan and bring to the boil. Remove from the heat and pour over the chicken pieces.
Sprinkle the lemon juice and spring onions (scallions) over the chicken. Arrange the lemon slices around the chicken and serve at once.

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