Lemon Chicken

From Chinese Cooking: Cantonese (International Gourment)

Cookbook

Author(s): Margaret Leeming

Page 33

Cuisine: Chinese

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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The Ducks Guts

16 years ago

★ ★ ★ ★ ★ 5/5

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Wonderful for dinner parties as you can cook it the day before and gently reheat on the day. It also tastes MUCH better if you can use Chinese red vinegar rather then the black vinegar used in the book. I leave the cornflour out of the marinade, and stir-fry the wings rather then deep-fry them.

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