Chinese Lemon Chicken with Bok Choy and Sticky Rice

After growing up in New England and adoring the wonderful shellfish our region has to offer, I was terribly disappointed to learn I had a shellfish allergy about ten years ago.  This allergy has stopped me from ordering Chinese food due to the numerous fish sauces that are usually used in the preparation of most meals.  Last night I was surprised with a wonderful treat at home- shellfish free Chinese Food.  It was delicious!
  • Chicken
  • Two garlic cloves
  • One lemon rind (unwaxed)
  • The juice of one lemon
  • 1/4 C of water
  • One egg
  • 2 T cornstarch
  • 1 Chili Pepper (de-seeded)
  • 1 inch piece of ginger
  • Bok Choy (chopped)
  • Scallions
  • Salt & Pepper
After adding an egg to a bowl we sliced the lemon rind in a fine julienne and added it in.
Finely slice two cloves of garlic and add to mix.
We chose to de-seed the chilli pepper but you can leave the seeds in if you don’t mind the heat.

Finely dice the pepper.
Combine with the egg mix.

Froth egg mixture and add chicken.  Allow to marinate for fifteen minutes.
Add cornstarch to thicken.

Pour mixture into a very hot wok and toss for approximately five minutes until the chicken is cooked through.  At that point we added the lemon juice and water and cooked for two additional minutes before we added the bok choy.

We added scallions to the rice which was just a plain sticky rice to accompany the dish.

Leave a Reply

Your email address will not be published. Required fields are marked *