GINGER AND LEMON PORK AND CHICKEN
This is a combination of 2 recipes from the Australian Women's Weekly Chinese Cooking Class Cookbook which I have had since the 70's and is well used. Time to make doesn't include marinade time - I was cutting up vegetables for stir fry vegetables during this time, which were cooked up first and kept warm in the oven. The rice was cooking while cooking the chicken and pork - the whole meal was on the table within the hour.
Provided by ImPat
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut pork and chicken into strips.
- Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.
- Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.
- Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.
- Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).
- Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.
- With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.
- Stir in cooked pork and chicken and let warm through.
- Garnish with spring onion.
- Serve with rice and stir fry vegetables.
Nutrition Facts : Calories 470.8, Fat 19.6, SaturatedFat 4.5, Cholesterol 108.2, Sodium 374.1, Carbohydrate 33.7, Fiber 3.1, Sugar 14.8, Protein 39.6
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CK STAR
[email protected]Overall, I thought this dish was pretty good. I would definitely make it again.
Isabella Ann
[email protected]This dish is very flavorful, but it's also very oily.
popcorn girl
[email protected]I'm allergic to ginger, so I substituted it with lemon zest. It turned out really well!
yvonne Snoddy
[email protected]This dish is a bit too spicy for my taste.
Tina Evans Dykstra
[email protected]I added some vegetables to this dish, and it turned out great! I think next time I'll try adding some pineapple.
Pineapple Guy
[email protected]This dish is a great way to use up leftover chicken or pork.
Godzilla T rex
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I expected. I think I might have overcooked the chicken.
Usman Jani
[email protected]This was a quick and easy weeknight meal. I'll definitely be making it again.
MR WaJiD KING
[email protected]I'm not usually a fan of ginger, but I really enjoyed this dish. The lemon helped to balance out the flavor.
Galaxy Multimedia
[email protected]I made this dish for a dinner party, and it was a huge hit! Everyone loved the unique flavor combination.
Korobela Mashiane
[email protected]This dish was absolutely delicious! The ginger and lemon flavors were perfectly balanced, and the chicken and pork were cooked to perfection.