Lemon Chicken With Egg Fried Rice
INGREDIENTS (Serves 4) ◆ 2tbsp self raising flour ◆ 2tbsp cornflour ◆ 3 large eggs, beaten ◆ 1tbsp light soy sauce ◆ 650g lean chicken, cut into
2cm thick pieces ◆ 300g long grain white rice ◆ 4 spring onions, finely
chopped ◆ Vegetable oil for deep frying ◆ Finely grated rind and juice
of 1 lemon ◆ 25g caster sugar ◆ 200ml chicken stock 1 Put the flour and 1tbsp cornflour in a bowl. Mix in 1 egg along with the soy sauce to make a batter. Add the chicken and mix thoroughly. Set aside. 2 Rinse the rice. Bring a large saucepan of water to the boil and cook the rice for about 10min until tender. Drain well, stir in all but a handful of spring onions, and keep warm. 3 Heat the oil for deep frying to reach 170°C. Fry the chicken in 2 batches for 5-6min until golden and cooked through. Drain well and keep warm. 4 For the sauce, in a small saucepan blend the remaining cornflour with a little of the lemon juice to make a paste, then stir in the remaining juice, rind, sugar and stock. Heat gently, stirring, until the mixture comes to the boil and thickens. Simmer gently for 2min. Cover and keep warm. 5 Heat 1tbsp of the oil in a large frying pan or wok until hot. Pour in the egg. Once the egg begins to set, break it up with a fork, add the rice and stir fry for 2-3min until well mixed and piping hot. 6 To serve, pile the rice on to warm serving plates and top with chicken. Drizzle over the lemon sauce and sprinkle with remaining spring onions. Serve immediately.