- 2 1/2 tbsp sherry or cooking wine
- 4 Spring onions
- 1 Piece of root ginger
- 500g Boned chicken, cut into 1 inch strips
- 2 tbsp oil
- 3 tbsp lemon rind
- 125g Chinese sliced mushrooms
- 1 chili pepper, seeded & minced
- 2 tbsp Light soy sauce
- 1/2 cup lemon juice
- 3 Romaine diced lettuce leaves
HOW TO PREPARE
Put the sherry, spring onions,
lettuce leaves and ginger in a bowl.
Add the chicken to the bowl and
leave to marinate in the bowl
for 15 minutes.
In a separate bowl soak the mushrooms
in hot water until they are soft
then remove the hard stems.
In a wok or deep frying pan start heating the oil.
Add the sliced mushroom and the chili pepper.
Stir fry for one minute.
Add in the marinated chicken and
the marinade, then cook for 3 minutes.
Stir in the soy sauce, lemon juice and
lemon rind then cook for another minute.
Serve with steamed rice with a garnish
of sliced lemon and chopped spring
onion or slices of cucumber.
