The method for this Chinese-style chicken uses a roasting bag – readily available in supermarkets – to cook everything together for maximum flavour. For best results don't skimp on the time you assign to the chicken marinating, since any attempt to cut this corner will be impossible to disguise. Serve with your favourite green vegetables or steamed rice for a tasty, nutritious plate of food.
Lemon chicken
Serves 4
10g salt
60g sugar
4 chicken breasts (skin on)
1 garlic clove
50ml vegetable oil
2 sticks lemongrass
10 lime leaves
4 lemons
10g white sesame seeds
10g black sesame seeds
400ml chicken stock
50ml soya sauce
1 green chilli
20g cornflour
Sprinkle the salt and 10g sugar over the chicken breasts. Next take a roasting bag and add the chicken, garlic clove, vegetable oil, one lemongrass stick and the lime leaves. Zest two lemons and add it to the bag along with the black and white sesame seeds, reserving the zested lemons. Shake the bag well and allow to marinate for one hour.
Set the oven to 170C/150C fan/gas mark 2.
Once marinated place the chicken on a roasting tray and into the oven for 30 minutes then remove the tray from the oven and let the chicken rest while you make the sauce.
Add the chicken stock to a large pan and place it over a medium heat. Add the remaining 50g sugar and lemongrass stick plus the soya sauce and green chilli and bring to the boil. Now add the juice of the four lemons.
Dissolve the cornflour in around 50ml cold water and add it to the sauce, whisking to thicken to the desired consistency, then set aside for 10 minutes so the flavour infuses. Strain the sauce before serving.
Remove the chicken breasts from the roasting bag at the table and serve with the sauce and an accompaniment of your choice.
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