Hot pot lemon chicken

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Wine
1 tablespoon Brown sugar
1 teaspoon Oyster sauce
dash Sesame oil
2 tablespoons Oil
2 slices Ginger, more if desired
1 Chicken, with bones cut in bit sized pieced
¼ cup Soup stock
1½ teaspoon Salt
1½ teaspoon Cornstarch (boned works well, too)
1 large Lemon, sliced and seeded
2 Green onion stalks, cut into 1 1/2 in peices

Directions

SAUCE

MAIN INGREDIENTS

Combine sauce ingredients and set aside.

Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1½ to 2 minutes.

Add lemon, green onion and sauce mixture. Stir for another 1 ½ to 2 minutes.

Trnasfer mixture to a clay pot, or a saucepan. Cover and simmer on low heat for 15 to 18 minutes.

(Optional) Use a cornstartch solution to thicken the liquid.

Serve with rice.

From _The Joy of Wokking_, Martin Yan ISBN 0-385-18342-9 And the crazy kitchen of Bonnie and Dan Ceppa

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