Site hosted by Build your free website today!


Lemon Chicken


1 Tbsp. fermented black beans, crushed & soaked in 1 Tbsp. Water
1 tsp. finely minced garlic
3 Tbsp. fresh lemon juice
cup chicken broth
2 tsp. sugar
dash cayenne pepper
2 skinned, boneless chicken breasts cut in " wide strips
2 Tbsp. dry sherry or saki
2 Tbsp. soy sauce
2 Tbsp. cornstarch
2 Tbsp. peanut or canola oil


Marinate chicken in wine, soy sauce & cornstarch for 20 minutes.
Stir fry them quickly in half the hot peanut oil.
Remove from pan. Add the other tbsp. Oil and the garlic & stir fry for 1 minute,
being careful not to brown it. Add sauce ingredients and bring to boil.
Add chicken and cook over medium heat until thickened.
Sprinkle with tsp. Sesame oil and serve over rice