This lovely chicken is especially good on hot summer days. It can be served with cold white wine or a light beer by placing slices of sauce on a salad mix and adding a few slices of avocado to decorate. For this recipe, it is advisable to buy fresh shiitake mushrooms, but dried ones are also suitable, only they must first be soaked in hot water. You can still take oyster mushrooms, but only the strongest and freshest.
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You will need
- - 2 large chicken breast fillets;
- - 2 lemons;
- - 6 fresh shiitake mushrooms;
- - 5 cm ginger root;
- - 3 red chili peppers;
- - 2 tbsp. tablespoons of honey;
- - 1 tbsp. a spoonful of peanut butter, corn starch;
- - black peppercorns, allspice, dark sesame oil, salt.
Instruction manual
1
Place the chicken fillet in a saucepan, pour boiling water, the water should barely cover the meat. Bring to a boil, remove the foam, salt, add pepper peas. Close the lid, cook for 15 minutes over medium heat. Then let the meat cool completely in the broth under a closed lid. Then get the fillet, and strain the broth.
2
Grind fresh ginger root. Cut the chilli into rings. Seeds can be removed from pepper, if you do not like too sharp dishes. Remove the legs from the shiitake mushrooms, and cut the hats into thin slices.
3
Cut one lemon into thin circles. Remove the zest from the second, chop it, squeeze the juice out of the lemon. Mix starch with 1 tbsp. a spoonful of cold water.
4
Pour half a cup of chicken broth into the stewpan, salt, add honey and lemon juice, mix. Heat peanut unrefined butter in a wok, add mushrooms and ginger, fry over high heat for 1 minute. After that, add chili and lemon zest, fry for 15 seconds.
5
Pour the broth with honey into the wok, add the mugs of lemon, cook another 1 minute. Pour in starch, reduce heat, cook until thick, stirring occasionally.
6
Place chicken pieces in lemon sauce, mix. Drizzle with sesame oil. Spicy lemon chicken is ready.