Wednesday, 3 February 2010

Lemon Chicken with Egg Fried Rice and Spring Onions


4 chicken breasts, skin removed
Small onion, diced
150ml chicken stock
Zest and juice of 2 lemons
1tbsp dry sherry
2 whole garlic clove
2 tbsp clear honey
1 tbsp butter
1 tbsp Cornflour, mixed to a paste with a little water

Egg fried rice

250g basmati rice
1 egg, whisked
2 tbsp soy sauce
2 tsp roasted sesame oil
Spring onion to garnish

Melt the butter and fry the chicken breasts at a moderate heat, for about 4 minutes each side.  Add the chopped onion and fry for 5 minutes.  Place the whole garlic cloves in the pan and add the stock, honey, sherry, lemon juice and zest.  Bring to the boil and simmer gently with a lid, for 20-25 minutes until the chicken is tender.

Remove the chicken from the pan and keep it warm.  Add the cornflour to the pan a little at a time, stirring continuously until you reach the desired thickness.

Wash the rice thoroughly and cover with cold water and just a little salt.  Bring to the boil and cook for 4 minutes.  Remove from the heat and cover with a lid.  Let it stand for 10 minutes.

The rice will have absorbed the water strain off any water that may be left and fluff up the rice with a fork.

Heat the vegetable and sesame oil in a walk, add the beaten egg and stir until it starts to cook.  Add the rice to the wok and stir thoroughly into the egg.  Add the soy sauce, then give it all a good stir.

Serve the chicken with the sauce poured over and some rice sprinkled with chopped spring onion.

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