Ingredients:
1 lb chicken cutlets, cleaned, dried, cut into 1 inch cubes
1 tablespoon fresh lemon juice ( can squeeze from lemon below or use reconstituted lemon juice)
1/2 fresh lemon, cut into 4 pieces ( can be squeezed for juice)
3/4 teaspoon ginger juice
1 1/2 tablespoons shaoxing wine or 1 1/2 tablespoons sherry wine
2 teaspoons light soy sauce ( regular)
2 tablespoons oyster sauce
1/2 teaspoon salt
2 1/2 teaspoons sugar
1 teaspoon sesame oil
1 1/2 tablespoons peanut oil
1 pinch white pepper
1 1/2 tablespoons cornstarch
2 tablespoons red bell peppers, minced, for garnish
Directions:
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.
Servings: 4
Time preparation: 35 min.
Time total: 65 min.