Chicken Steamed With Fresh Lemons (sai Ling Mung Ching Gai)

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb chicken cutlet, cleaned, dried, cut into 1 inch cubes
• 1 tablespoon fresh lemon juice (can squeeze from lemon below or use reconstituted lemon juice)
• 1/2 fresh lemon, cut into 4 pieces (can be squeezed for juice)
• 3/4 teaspoon ginger juice
• 1 1/2 tablespoons shaoxing wine or 1 1/2 tablespoons sherry wine
• 2 teaspoons light soy sauce (regular)
• 2 tablespoons oyster sauce
• 1/2 teaspoon salt
• 2 1/2 teaspoons sugar
• 1 teaspoon sesame oil
• 1 1/2 tablespoons peanut oil
• 1 pinch pepper
• 1 1/2 tablespoons cornstarch
• 2 tablespoons red bell peppers, minced, for garnish

Recipe

• 1 mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well.
• 2 add the chicken, mix to coat and allow to marinate for 20 minutes.
• 3 put the chicken and marinade into a steamproof dish (see note below).
• 4 place the dish in a steamer and steam for 10 minutes.
• 5 turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.
• 6 turn off the heat.
• 7 remove the chicken from the steamer.
• 8 sprinkle the red bell pepper over the chicken.
• 9 serve over cooked rice, with a slice/wedge of lemon.
• 10 (note re steamproof dishes)-- you may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14).
• 11 put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.
• 12 make certain the water covers the dish completely.
• 13 cover with the wok cover and bring the water to a boil.
• 14 allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.