刘妈故事
来自波德申的刘妈从16岁就与母亲学习烹饪，煮的都是家乡特色菜式。在兼顾儿子每日营养均衡下，意外解锁与他人共享自家厨艺的成就，开启了包伙食的生意。刘妈为了让菜色种类更加丰富，除了脑中自带的菜谱，下班后也会上网找资料、看视频，寻找开发新菜色的灵感。一起来与刘妈享受烹煮的快乐吧！
刘妈菜谱
柠檬鸡
食物介绍
这道美味的柠檬鸡在全世界都很受人爱戴，是一道非常清爽，不油腻且下饭的菜肴。酸酸甜甜的柠檬味酱汁完美的与鸡肉融合，在每个人的味觉中留下清爽的口感。
烹调细节
难度
普通
耗时
45分钟
口味
酸甜
方法
炸
食材准备
份量：2人份
主要食材
- 400克 鸡 (全切）
- 5克 白胡椒粉
- 10克 绍兴酒
- 3克 盐
- 5克 糖
- 10克 油
- 5克 吉士粉
- 10克 木薯粉
酱料
- 12克 柠檬汁
- 1/4 茶匙 柠檬皮
- 100克 水
- 20克 糖
- 2克 盐
- 3克 吉士粉
- 2克 青柠汁
- 1/2 茶匙 蜂蜜
面粉混合物
- 150克 白米粉
- 100克 木薯粉
- 50克 面粉
马铃薯淀粉混合物
- 1/2 茶匙 面粉
- 1/2 茶匙 马铃薯淀粉
- 100克 水
其他
- 柠檬皮 (装饰)
烹调步骤
第 1 步 – 准备和腌制鸡肉
准备一整只鸡（400 克），将其切成小块，然后将它们一一地放入一个大的搅拌碗中。加入白胡椒粉（5克）、绍兴酒（10克）、盐（3克）、糖（5克）、油（10克）、吉士粉（5克）、和木薯粉（10 克）。
将它们均匀地搅拌在一起，用塑料食品包装盖住或密封。将它们放在冰箱里隔夜，这可使鸡肉更加入味。
腌制是这个食谱中关键的步骤，因为调味料的味道会在腌制过程中注入鸡肉。这也是为了确保鸡肉的内部和外部同样美味。
第 2 步 – 准备面粉混合物
在一个大碗中，加入白米粉（150 克）、木薯粉（100 克）和面粉（50 克）。然后，将腌制好的鸡块与其混合在一起。确保所有的鸡块都均匀地被裹上粉，如果面粉不足以覆盖所有鸡块，你可以再多加一些面粉。
第 3 步 – 油炸鸡肉
倒入食用油加热炒锅。在170度等油完全加热后，将鸡块上多余的面粉抖掉，分批炸大约10分钟至金黄色。
注意：小心不要同一时间放入过多的鸡块进你的锅，因为你不会想让你的鸡肉炸得不均匀。
然后将鸡块转移到衬有纸巾的盘子上，以吸收多余的油。
第 4 步 – 调制酱汁
现在，让我们一起做酱汁吧。在一个小碗中，将所有酱料混合在一起，包括柠檬汁（12 克）、柠檬皮（1/4 茶匙）、水（100 克）、糖（20 克）、盐 （2 克）、吉士粉（3 克） 、青柠汁（2 克）和蜂蜜（1/2 茶匙）。小心别把酱汁给混错了！
同时，在另一个单独的碗中混合面粉（1/2 茶匙）、马铃薯淀粉（1/2 茶匙）和水（100 克），制成稠浆。
第 5 步 – 煮酱汁
用中火加热炒锅，加入酱汁，反复搅拌至沸腾。
这时，你会看到酱汁开始变稠。想把将酱汁变稠一点，可加入马铃薯淀粉浆。把火调小，将土豆淀粉浆倒入酱汁中，慢慢搅拌，直到酱汁变稠。柠檬酱就完成啦！
第 6 步 – 翻炒炸鸡肉
将炸鸡块放入锅中，与柠檬酱一起翻炒并搅拌，直到每个鸡块都被均匀地裹上。
第 7 步 – 摆盘和上菜
将美味可口的柠檬鸡放在盘子里，然后撒点柠檬皮在柠檬鸡上作为装饰。就这样，香脆带点酸甜的柠檬鸡就完成了！
第 8 步 – 在 Instagram @lauhomecook 上分享和标记我们！
喜欢这个食谱吗？我们很乐意看到和听到你的感言。
总结
这道菜也是非常受小孩欢迎的! 柠檬鸡食谱中的精髓是酱汁：甜、香、带点咸。一旦你尝试做了这个食谱，你肯定还会再做一次。
About Aunty Lau
Aunty Lau from Port Dickson has been learning cooking with her mother since she was 16 years old, and she cooks hometown specialties. In addition to the recipes in her head, she also searches the Internet for information and videos after work to find inspiration for developing new dishes. Come and enjoy the joy of cooking with Auntly Lau!
Recipe by Aunty Lau
Lemon Chicken
Story
A very refreshing and light deep-fried chicken dish that pairs well with plain steaming rice and; a deep-fried dish that doesn’t leave an oily aftertaste. All thanks to the citrus flavors of the sauce, which leave a refreshing taste on your palate.
Cooking Details
Difficulty
Medium
Duration
45 minutes
Taste
Sweet & Sour
Method
Fried
Ingredients
Portion：2 pax
Main
- 400g chicken (whole cut)
- 5g white pepper powder
- 10g Shao Xin wine
- 3g salt
- 5g sugar
- 10g oil
- 5g custard powder
- 10g tapioca flour
Sauce
- 12g lemon juice
- 1/4 tsp lemon zest
- 100g water
- 20g sugar
- 2g salt
- 3g custard powder
- 2g lime juice
- 1/2 tsp honey
Flour mix
- 150g rice flour
- 100g tapioca flour
- 50g plain flour
Potato starch mix
- 1/2 tsp plain flour
- 1/2 tsp potato starch
- 100g water
Other
- A pinch of lemon zest (for garnishing)
Cooking Steps
Step 1 – Prepare and marinate the chicken
Prepare a whole chicken (400 g), cut it into bite-size pieces, and place them in a large mixing bowl. Add white pepper powder (5 g), Shao Xin wine (10 g), salt (3 g), sugar (5 g), oil (10 g), custard powder (5 g), and tapioca flour (10 g).
Mix them together and make sure every chicken piece is coated evenly. Cover or seal them tightly with plastic food wrap. Let them sit in the refrigerator and infuse flavor evenly throughout the chicken pieces overnight.
Marinating is the key step in this recipe as the flavor of seasonings will penetrate deep into the chicken during the marinating process. This is to ensure the inner part of the chicken is equally delectable.
Step 2 – Prepare frying batter
In a large bowl, add rice flour (150 g), tapioca flour (100 g), and plain flour (50 g). Then, combine the dry coating mix with the marinated chicken pieces. Make sure all the chicken pieces are coated evenly. You can add some flour if it is insufficient to cover all the chicken.
Step 3 – Deep-fry chicken
Heat up a wok with some cooking oil. As soon as the oil is fully heated at 170 C , shake off the excess flour from the chicken pieces and deep-fry them in batches for 10 minutes until golden brown.
Note: Be careful not to overcrowd your wok, as you don’t want an uneven crispiness of your chicken.
Transfer the chicken pieces to a plate lined with paper towels to absorb the excess oil.
Step 4 – Sauce Making
Now, let’s make the sauce together. In a small bowl, mix all the sauce ingredients, including lemon juice (12 g), lemon zest (1/4 tsp), water (100 g), sugar (20 g), salt (2 g), custard powder (3 g), lime juice (2 g), and honey (1/2 tsp). Be careful not to mess up the sauce!
Meanwhile, mix the plain flour (1/2 tsp), potato starch (1/2 tsp), and water (100 g) in another separate bowl to make a thickening slurry. This slurry will then be added to the sauce to thicken the sauce.
Step 5 – Cook the sauce
Heat up the wok over medium heat, add in the sauce, and stir them repeatedly until they’re boiled.
You will see the sauce begin to thicken up beautifully, but you will want it to be a little bit thicker. And this is where the potato starch slurry comes in handy. Lower the heat and pour the potato starch slurry into the sauce, stirring slowly until the sauce becomes a delicious glaze. Yay, the lemon sauce is done!
Step 6 – Stir-fry everything together
Add the crispy chicken pieces into the wok, tossing them with the lemon sauce until they are coated evenly and beautifully.
Step 7 – Plating & Serving
Plate your amazing-looking lemon chicken on a plate and sprinkle some lemon zest on top of it. There you have it! The crispy, sweet, and aromatic Chinese lemon chicken!
Step 8 – Share and tag us on Instagram @lauhomecook!
Did you have fun making this recipe? We’d love to see and hear about it.
SUMMARY
Kids love this! The best part of the Lemon Chicken recipe is the sauce: sweet, tangy, and savory! Once you try it, you will make it over and over again.