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LOCATION: Recipes >> Poultry >> Claypot Lemon Chicken

Print this Recipe    Claypot Lemon Chicken

Have on hand a two-quart Claypot and cabbage leaves to line it with.

1 chicken, 2 to 2 1/2 pounds
2 tablespoons vegetable oil

Blended mixture:
2 cloves garlic, minced
2 slices of fresh ginger, about 1-by-2 inches, cut into
matchstick-size pieces
1/2 teaspoon sugar
3-4 tablespoons dry sherry
3 tablespoons soy sauce
2 whole star anise
2 dried Chinese chile peppers broken into halves
1 cup chicken broth, low salt preferred

Lemon sauce:
1/3 cup lemon juice
1/3 cup packed brown sugar
1 tablespoon cornstarch mixed well with 2 tablespoons cold water
1 green onion, cut to 1-inch pieces

Remove excess fat and cut chicken into serving pieces, bone-in. If you
wish, remove all skin. Prepare blended mixtur. Line claypot with cabbage,
add 1/3 cup cold water. Prepare lemon sauce by combining lemon juice and
brown sugar in a small saucepan. Cook over medium heat until sugar
dissolves. Add 1/2 of the cornstarch mixture until the sauce is thick.
Remove from heat.

Place wok over high heat until hot. Add vegetable oil, swirling to coat
sides. When the oil is hot, brown chicken pieces on all sides. Transfer
chicken to a large claypot lined with cabbage leaves. Add blended mixture.
Stir to mix well. Add chicken broth. Place claypot on range top, and raise
heat gradually to a near boil, stirring gently. Cover and simmer over low
heat for 45 minutes. Add cornstarch mixture. Stir in lemon sauce. If sauce
is too thick, add a small amount of water. If it's too thin, add more
cornstarch mixture. Garnish with green onions. Bring claypot to the table
to serve.


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