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LEMON cHICKEN

post #1 of 16
9/26/06 at 8:52pm
Thread Starter 
Hi there Why isnt there any recipes here in the cheftalk forum abou the lemon chicken recipe?? by the way i found certain styles of making the lemon chicken. is the recipes by contribution of our fellow members.
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post #2 of 16
9/27/06 at 4:34am
I love lemon chicken!!!...
I just finished a 9 months contract with a Persian restaurant where I made a Chicken Kebab... a simple marinade of "fresh" (please!) squeezed lemon juice, pass an onion through the food processor till juice consistency... add some saffron... which will make the chicken a nice yellow color... and marinate for at least 24 hrs in a cooler... skewer and voila!
We grilled some colored peppers and red onions separately with salt.pepper.sumach mixture... on the plate when done... one chicken... one vegi... one chicken... you get the picture... right?
I have also another Rx of a Pecan Crusted Chicken marinated initially in burned sesame oil with lots of lemon juice... 24hrs... and then baked with a basil/parmesan/pecan crust/mixture... at 550!... quick... keeping the chicken incredibly moist... I can look for it if you need it... or want it!!!
Be well... Ara
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post #3 of 16
9/27/06 at 3:29pm

Lemon Chicken

If you want I can you a chinese style recipe Lemon Chicken?
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post #4 of 16
9/28/06 at 6:04am
I am very interested in a Chinese style Lemon Chicken recipe! I used to eat it about 8 years ago at a restaurant and can't figure out how to make it myself or find it anyplace else that's even close to being as good.

Seems like to me, they made the breaded chicken like for sweet and sour but then used a lemon sauce over it. It's been about 8 years since I last had it so I might be wrong. LOL
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post #5 of 16
9/29/06 at 10:26pm

Lemon Chicken Chinese Style

  • LEMON CHICKEN CHINESE STYLE
A: Season the chicken like a sabayon style consistency (may be lighter)
with sesame oil(a little), salt,pepper, sugar,bicarbonate of soda, light soya and vesok(chinese favourite).whole egg and motor car flour(In chinese restaurant in Asia motor car flour is a favourite amongst chinese chef

B: Preferable use chicken boneless leg, do some trimming and flatten it.

Marinate chicken in A and deep fry(Control the oil temperature not too hot fry until it float up and colour must be golden brown)Chicken must be crispy be generous with the motore car flour.

LEMON SAUCE(keep in the container and use later)
100g white rice vineager(from China in a bottle)
1litre water(keep some water to dilute with custard powder)
200g Lemon squash concentrate(sunkrist brand)
1nos lemon squeeze the juice
5g Salt
60g Custard powder

Bring vineager,water, lemon squeeze,lemon juice and salt to a rapid boil
and finally thicken with the (custard and water mixture) once it boil stop the fire.
To serve: Cut/chop the chicken and top with the lemon sauce sparingly)
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post #6 of 16
9/30/06 at 7:27am
Thread Starter 
why not a chinese style, cookwithlove and also thanx for sharing your thoughts it would help a lot :)
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post #7 of 16
9/30/06 at 5:17pm
Thank you very much for posting that recipe. Now I have to see if I can find all the ingredients!
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post #8 of 16
7/17/08 at 3:11pm
Try this excellent Lemon Chicken Recipe,

or even Orange Chicken
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post #9 of 16
7/17/08 at 3:31pm
Even though I'm Chirish, the lemon chicken I make (and my wife's favorite) is more French.

Lightly seasoned and floured boneless chicken breast.
Brown in a saute' pan with a little olive oil & butter.
Add sliced mushrooms, cook until lightly browned.
Deglaze with white wine.
When chicken is almost done, squeeze fresh lemon, add chopped green onions, adjust seasoning, and finish with butter.

Love this over steamed rice.

Yum freakin' yum.
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post #10 of 16
7/17/08 at 3:36pm
Jim,
Sounds like the lemon chicken I do and it is de-lish. My question is: what exactly is “Chirish”?
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post #11 of 16
7/17/08 at 3:37pm
Italian Lemon Chicken

Colour chicken thighs in an oven tray place on the hob, then turn skin side up. The chicken should be a reasonably tight fit in the tray
Halve some lemons, squeeze the juice over the chicken then add the lemons to the dish - season then place in the oven.
Add some fresh basil to the dish about 10 minutes before it is done
When cooked, discard the lemons, remove the chicken then deglaze the pan with white wine.
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post #12 of 16
7/17/08 at 3:39pm
Why, it's obviously half Chinese, half Irish.:smiles:
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post #13 of 16
7/17/08 at 3:40pm
Groovy, and now I know.:lol:
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post #14 of 16
7/18/08 at 5:10am

Thanks for linking this recipe for Orange Chicken. I have a real bad addiction to Panda Express's Orange Chicken, and I have been looking for a copy cat recipe for a long time to no avail. Although I haven't tasted this one, it definately looks promising. The picture looks like it, and judging by the the amount of sugar in the recipe this just may be the one I was hoping to find.
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post #15 of 16
7/20/08 at 1:31pm
Ok, I'll raise my clueless flag here. What on earth is motor car flour?
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post #16 of 16
7/21/08 at 5:36am
[quote=linguini;230319]Try this excellent recipes

Thanks for the recipes, cool site.
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