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
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.