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Print this Recipe    Steamed Chicken

Steamed Lemon Chicken
Servings: 2

2 or 3 chicken breasts, cut into bite-sized pieces
grated ginger
4 Tbsp soy sauce
1 tsp brown sugar
2 tsp cornflour (cornstarch)
1 lemon, sliced

Mix cornflour, sugar and soy sauce in a bowl. Add the chicken bits
and ginger and stir well. Cover with lemon slices. Steam for 45
mins to 1 hour. Serve with some sort of vegetabley-ricey thing.

You'll need to set up some sort of steaming device for this. The
ideal thing is a wok with a steaming trivet. You put an inch or so
of water in the bottom (enough so that it comes to just below the
bowl), and put your bowl on the trivet. I rig up an alternative
arrangement using a large pasta pan and a trivet improvised from
a shallow tuna tin with the bottom and top removed.

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