Saturday, April 14

MAKE IT: Chinese Lemon Sauce

A Chinese restaurant menu staple is lemon chicken. It is usually a large boneless piece of chicken which had battered and fried. Most restaurants serve the sauce on the side, allowing you to sauce to your liking. The sauce is always the best part.

It is rich, thick, and slightly gelatinous. I love it! It is actually quite simple to make and goes well on any style chicken. Feel free to put it on baked, breaded, fried, or roasted chicken. It even goes great over turkey cutlets!

This will make approximately 3 cups lemon sauce
Full time: 20 minutes
You will need:

1 large fresh lemon, sliced
2 cups vegetable stock
3/4 cup granulated sugar
1/2 cup lemon juice
1/4 cup cold water
1/4 cup corn starch
1 tsp salt
1 tsp ground white pepper

Let us begin:

In a wide bottom saucepan, combine stock, salt, and pepper-bring to boil

Carefully add in lemon juice and a sugar, whisk gently to dissolve sugar. Return to boil

While this comes back to a boil: mix cornstarch and cold water, using a fork make sure the starch is fully dissolved and not a giant lump

With whisk in hand, slowly pour starch mixture into boiling sauce. Whisk as you do this, because it will thicken almost immediately



Reduce heat to a simmer and add in lemon wheels. Push them down towards bottom of pan with you whisk

Let simmer for 4-5 minutes, serve over or on the side of you main dish

Sauce will thicken on standing, so try not to remove from heat until meal is ready.