Ingredients
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1 tablespoon fresh lemon juice (can squeeze from lemon below or use reconstituted lemon juice)
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1/2 fresh lemon, cut into 4 pieces (can be squeezed for juice)
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3/4 teaspoon ginger juice
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1 1/2 tablespoons shaoxing wine or 1 1/2 tablespoons sherry wine
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2 teaspoons light soy sauce (regular)
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2 tablespoons oyster sauce
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1/2 teaspoon salt
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2 1/2 teaspoons sugar
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1 teaspoon sesame oil
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1 1/2 tablespoons peanut oil
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1 pinch white pepper
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1 1/2 tablespoons cornstarch
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2 tablespoons red bell peppers, minced, for garnish
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1 lb chicken cutlet, cleaned, dried, cut into 1 inch cubes
Instructions
- Mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well.
- Add the chicken, mix to coat and allow to marinate for 20 minutes.
- Put the chicken and marinade into a steamproof dish (see note below).
- Place the dish in a steamer and steam for 10 minutes.
- Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.
- Turn off the heat.
- Remove the chicken from the steamer.
- Sprinkle the red bell pepper over the chicken.
- Serve over cooked rice, with a slice/wedge of lemon.
- (Note re steamproof dishes)-- You may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14).
- Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.
- Make certain the water covers the dish completely.
- Cover with the wok cover and bring the water to a boil.
- Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.