ICED LEMON CHICKEN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Prick one of the lemons all over with a skewer, and put it into a large pan with the ginger slices, chicken breasts, bay leaf and enough water to cover.
- Bring to the boil, then poach gently for about 15 minutes or until the chicken is just cooked.
- Drain the chicken and leave to cool, then sprinkle with the spice pepper. Grate the zest of the remaining lemons over the chicken.
- Cook the noodles in boiling water according to packet instructions. Drain, rinse well and drain again. Toss with the bean sprouts.
- Squeeze 1 tablespoon juice from a lemon, and put into a bowl with the oil and vinegar. Add the grated ginger, soy sauce, sugar and spring onions. Whisk well to make a thick dressing. Taste and season.
- Put a layer of ice in a serving bowl. Spoon in the noodles and bean sprouts. Slice each chicken breast into 6 pieces, and arrange on the noodles.
- Spoon on the dressing and serve at once, before the ice melts.
INGREDIENTS
- 5 lemons
- 5 thick slices root ginger
- 6 boneless chicken breasts
- 2 bay leaf
- 2 tablespoon Japanese seven-spice pepper or lemon pepper
- 200 grams flat rice noodles
- 150 grams bean sprouts
- 4 tablespoon sesame oil
- 4 teaspoon white wine vinegar
- 4 teaspoon grated root ginger
- 4 teaspoon light soy sauce
- 2 teaspoon caster sugar
- 4 spring onions, finely chopped
- Salt and freshly ground black pepper
- Ice, to serve
8 comments for “Iced Lemon Chicken”
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