Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves 4
Ingredients :
1 garlic clove
1 lemon
2 tbsp plain flour
500g/1lb 2 oz boneless, skinless chicken thighs
3 tablespoons olive oil
2.5 cm/1 in piece root ginger
450 ml/0.75 pint chicken stock
1 tsp caster sugar
1 egg yolk
2 tbsp chopped fresh parsley
salt and pepper
Preparation :
- Peel and chop the garlic. Grate rind and squeeze the juice from the lemon (keeping the lemon juice for later. ) Mix together the flour, lemon rind and garlic in a bowl. Cut the chicken into 5 cm/2 in pieces. Toss in the flour mixture until well coated. Cover and set aside
- Heat the oil in a large pan or wok. Cook the chicken for 8-10 minutes stirring occasionally, until golden
- Peel and grate ginger, Stir into the pan with any remaining flour, the stock and sugar. Bring to boil, cook for 5 minutes or until the chicken is tender and sauce reduced
- Blend the egg yolk and lemon juice and add to the pan, stirring constantly, until the sauce thickens. Stir in the parsley and season
- Serve