Lemon Chicken: The Authentic Version

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Ken Hom

Published 1998

  • About

This version uses oil to cook the chicken briefly, until the flesh is succulent and velvety, hence the term ‘velveted’. You can use water instead of oil.

Ingredients

  • 450 g (1 lb) boneless, skinless chicken breasts
  • 1 egg white

Method

Cut the chicken breasts into 4 cm ( in) cubes. Mix the chicken with the egg white, salt and cornflour in a bowl and refrigerate for about 20 minutes.

Heat a wok until it is very hot and swirl in the oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken pi