Name: Chicken Steamed with Fresh Lemon
Cuisine: China
Ingredients: 2 teaspoons fresh lemon juice, squeezed from ½ fresh lemon; Squeezed half of the lemon, cut into 4 (1-inch) pieces; ½ teaspoon ginger juice mixed with 2 teaspoons white wine; ¾ pound chicken cutlets, cut into 1-inch cubes; Pinch of white pepper; 2 teaspoons cornstarch; Sprigs fresh coriander (for a garnish); ½ teaspoon salt; 1½ teaspoons sugar; 1 teaspoon sesame oil; 2½ teaspoons peanut oil; 2½ teaspoons oyster sauce; 1½ teaspoons light soy sauce

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

To the Cantonese, sai ling means “foreign lemon,” and the distinction is made with this particular dish to suggest that it is best made with lemons that come from what they called “Golden Mountain,” or California, rather than the thicker-skinned lemons of Canton.

There are many versions of this combination of chicken and lemon, almost all of them called “lemon chicken.” In most, even in China, chicken is coated and fried and then a thickened yellow lemon-flavored sauce is pou