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Chicken Steamed With Fresh Lemons Sai Ling

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Ingredients

Adjust Servings:
1 lb chicken cutlet cleaned dried cut into 1 inch cubes
1 tablespoon fresh lemon juice (can squeeze from lemon below or use reconstituted lemon juice)
1/2 fresh lemon cut into 4 pieces (can be squeezed for juice)
3/4 teaspoon ginger juice
1 1/2 tablespoons shaoxing wine or 1 1/2 tablespoons sherry wine
2 teaspoons light soy sauce (regular)
2 tablespoons oyster sauce
1/2 teaspoon salt
2 1/2 teaspoons sugar
1 teaspoon sesame oil

Nutritional information

212.5
Calories
69g
Calories From Fat
7.7g
Total Fat
1.4 g
Saturated Fat
65.8mg
Cholesterol
779.6mg
Sodium
8.6g
Carbs
0.8g
Dietary Fiber
3g
Sugars
26.9g
Protein
146g
Serving Size (g)
4
Serving Size

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Chicken Steamed With Fresh Lemons Sai Ling

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    Thanks for sharing with us what a Sai Ling Mung Ching Gai tastes like. It sure was lemony! So exotic steaming the dish this way as we're used to using the bamboo steamer for dimsums or fish with it. I'll lessen the soy sauce and salt next time as the soy is already salty. Had this for dinner the other night. Thanks! Made for PAC Fall baby 2008.

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai), This recipe is from Eileen Yin-Fei Lo’s Chinese Chicken Cookbook. There are quite a few chicken plus lemon dishes already on Recipezaar, including Italian (chicken piccata), Indian and Thai. This recipe is quite different, since it is steamed (actually, double steamed, which makes for a very intense, clear broth) … the ingredient list is imposing, but the process is really easy … and the flavor is fabulous — very different from the usual, thickly coated restaurant dish. As Eileen says in her introduction, the translation of the sai ling mung refers to foreign lemons because this is designed to use western-style lemons. Added comment (Oct 2008): Thanks to all the reviewers for their comments and photos. First, many of the recipes from Eileen Yin-Fei Lo’s book are her remembrances of her family’s (especially her aunt’s) home cooking in rural China, very traditional … so modern taste would definitely think about adding to the spectrum of spices used in this recipe. I think she would approve of changes to reflect individual palates. Second, looking at the sodium content of the analysis, I agree that getting 32% of your RDA in one dish is a bit much … you could reduce the amount of soy sauce, but if you do, you might want to increase either the wine or oyster sauce (or just add water) to maintain the liquid volume … I’d think first of reducing the 1/2 tsp salt directly and then reducing the soy if I needed more salt removed …., Thanks for sharing with us what a Sai Ling Mung Ching Gai tastes like. It sure was lemony! So exotic steaming the dish this way as we’re used to using the bamboo steamer for dimsums or fish with it. I’ll lessen the soy sauce and salt next time as the soy is already salty. Had this for dinner the other night. Thanks! Made for PAC Fall baby 2008.


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    Steps

    1
    Done

    Mix All the Ingredients Except the Chicken and the Red Bell Pepper (garnish) Into a Bowl, Mix Well.

    2
    Done

    Add the Chicken, Mix to Coat and Allow to Marinate For 20 Minutes.

    3
    Done

    Put the Chicken and Marinade Into a Steamproof Dish (see Note Below).

    4
    Done

    Place the Dish in a Steamer and Steam For 10 Minutes.

    5
    Done

    Turn the Chicken Over and Steam For Another 10 Minutes or Until the Chicken Is Cooked Through.

    6
    Done

    Turn Off the Heat.

    7
    Done

    Remove the Chicken from the Steamer.

    8
    Done

    Sprinkle the Red Bell Pepper Over the Chicken.

    9
    Done

    Serve Over Cooked Rice, With a Slice/Wedge of Lemon.

    10
    Done

    (note Re Steamproof Dishes)-- You May Want To"temper" Any Dish That Is not Known to Be"steamproof" Or"ovenproof"-- Here's How (steps 11-14).

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    Chloe Perez

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