I will always have lemons in the kitchen as it is such a versatile fruit. It is great in food beverages, also convenient for multiple purposes around the house.

With the pile of lemons sitting in the fruit bowl, I decided to try cook lemon chicken with a fresh twist.

No, this is not your usual lemon chicken, not those deep fried crispy chicken with starchy yellow sauce. This is even better! 

Well, for a start, it is kinder to your waist line.

The tanginess of the lemon in this dish cuts the sweetness, and the ginger gives a hint of heat, adding dimension to the flavour.

When it is done, my family couldn't wait to dig in, and the dish was gone in a flash.

I was chided for not cooking a bigger portion, but I wasn't any bit angry, I was actually pleasantly pleased with myself and my winning dish.

Did I mention the tangy and sticky sauce is lovely with steam white rice?

You will need:

15 chicken wing mid-joint marinated

1 lemon sliced into 8 slices

1 ginger sliced into 8 slices

3 tablespoon of cooking oil

2 Chinese cane sugar bar (crushed into small pieces)

2 tablespoon soy sauce

2 tablespoon dark soy sauce

2 tablespoon of Worcestershire sauce

freshly sliced lemon to garnish

Method:

1. Wash the chicken wings, drained and marinate it with 2 tbsp of good quality soy sauce for 30 Mins

2. Heat the wok over med-high heat and add 3 tablespoons of oil

3. When the pan is sufficiently heated, add the ginger and give it quick stir fry

4. Add the wings and pan fried until lightly browned before turning to the other side.

7. You will need to stir the dish to avoid sticking

8. When the sticky bubbles start appearing( about 10 mins) the meal is ready.

Cook's note:

No need to add water to this dish as there will be sufficient liquid from the chicken, too much water will take a long while to achieve the sticky effect which is essential for this recipe.

Cook more rice!

sugar bar