Something simple for this months little food and wine matching exercise
– Pak Choi with Crispy Lemon Chicken
I am sure it is not difficult to rustle up a lemon sauce but this recipe, lifted from the March 2007 issue of Fresh magazine, uses 2 packets of Blue Dragon Lemon Sauce. I am sure it is fine… But the soda water is something you cannot substitute, as I have heard several times this week – both on a TV cookery program and direct from a chef.
It is also Chinese New Year so this steamed pak choi and lemon chicken recipe seemed apt. The difficulty with a wine selection will be with the sauce – how sweet is it? And will the wine clash or marry with the flavours of the pak choi?
Pak Choi with Crispy Lemon Chicken (serves 4)
- vegetable oil for frying
- 50g/2oz plain flour
- 50g/2oz cornflour
- 175ml/6fl oz very cold soda water
- 3 chicken breasts cut into thin strips
- juice and zest of 1 lemon/li>
- 200g/7oz pak choi trimmed
- 2x120g packets Blue Dragon Lemon Sauce
Heat the oil in a large pan. Shift the flours into a bowl with a pinch of salt. Make a well in the centre and add, slowly, the soda water. Mix until just smooth.
Dip the chicken into the batter and drop into the hot oil. Fry for 1 minute until crisp. Remove and drain.
Bring a pan of water to the boil and add the lemon juice. Over this steam the pak choi for about 3 minutes.
Serve with the chicken and the lemon sauce decorate with lemon zest.
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