Name: Lemon Chicken (Ling Mung Gai)
Cuisine: China
Ingredients: 1¼ fresh lemons (5 quarters), thin-skinned lemons preferred; 1 tablespoon peanut oil; 1 tablespoon white wine mixed with 1 teaspoon ginger juice; 1 tablespoon oyster sauce; 15 sprigs of coriander or parsley; 3 to 3½ tablespoons cornstarch; ⅛ teaspoon white pepper; 2 teaspoons sugar; 2 teaspoons salt; 1 whole chicken, 3 pounds; 2 teaspoons sesame oil; 8 ounces chicken cutlets; 1½ tablespoons light soy sauce

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This is the recipe of my aunt number six. It differs from virtually every other so-called lemon chicken recipe in that there is no frying, no batter, and thus no heaviness at all. It is light and fresh and takes advantage of the fresh lemons with which it is made.

Ingredients

1 whole chicken, 3 pounds
8 ounces chicken cutlets

Method

Chop chicken and chicken cutlet into bite-size pieces and rinse thoroughly and individually, to ensure that there will be no small pieces or chips of bone. Drain off excess water, dry chicken pieces with paper towel, and place in a very large mixing bowl.
Squeeze 5 lemon quarters over the chicken and place 4 quarters in with the chicken pieces. Add remaining ma