One of the first chicken " restaurant" recipe that I liked was Lemon Chicken, It has the crispiness of the chicken fillet plus the sour and zesty flavour form the lemon. I cooked this dish a few days back because I had the craving for the lemon chicken. However, I didn't have lemon in my fridge, so I used "limau Kesturi" istead. "limau Kesturi" is a fruit from citrus plant , marble size and incredibly very sour. Here we go:
Ingredients:
chicken fried fillet - see my post #78, recipe #55
gravy:
2 "limau Kesturi" or 1/2 lemon
chicken stock powder
sugar- for balancing the sourness of the "kesturi"
corn flour slurry
1 dsp chopped ginger
1 dsp chopped garlic
steps:
1. heat oil in wok, fry the garlic and ginger till fragrant
2. add in the corn slurry, chicken stock powder and the juice from the limes
3. Once the gravy has thicken, add in sugar, and adjust the taste.
4. put the chicken fillets on a serving dish and pour the gravy on top , serve immediately.
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