Hamlyn All Colour Cookbook: 200 Family Slow Cooker Recipes by Sara Lewis

Author:Sara Lewis
Language: eng
Format: epub
Publisher: Octopus

chinese lemon chicken

Preparation time 15 minutes

Cooking temperature low

Cooking time 8–9 hours

Serves 4

625 g (1¼ lb) boneless, skinless chicken thighs, cubed

4 spring onions, sliced

500 g (1 lb) jar Peking lemon sauce

1 tablespoon sunflower oil

300 g (10 oz) pack oriental stir-fry vegetables with sliced bamboo shoots and water chestnuts

juice of 1 lemon

rice, to serve

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Add the chicken and spring onions to the slow cooker pot.

Bring the sauce to the boil in a saucepan or in a bowl in the microwave. Pour the sauce over the chicken in the slow cooker pot, then cover with the lid and cook on low for 8–9 hours until the chicken is cooked through.

When ready to serve, heat the oil in a frying pan, add the stir-fry vegetables and cook for 2–3 minutes until piping hot. Stir the lemon juice into the chicken, then spoon it into rice-lined bowls and top with the stir-fried vegetables. Garnish with lemon rind curls, if liked.

For Chinese lemon salmon, add 4 salmon pieces, about 125 g (4 oz) each, to the base of the slow cooker pot with the spring onions instead of the chicken. Continue as the recipe for Chinese lemon chicken, but cook on low for 1½–1¾ hours, then top with the stir-fried vegetables.

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