Steamed lemon chicken
To create an Asian banquet, serve the lemon chicken with rice, simple steamed greens, chilli sauce on the side and your favourite stir-fry.
Neil Perry's steamed lemon chicken. Photo: William Meppem
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350g chicken thigh fillets, skin on, each cut into 3 pieces
1 1/2 lemons, quartered lengthways
pinch freshly ground white pepper, to serve
2 spring onions, julienned, to serve
1 tbsp Shaoxing wine
1 1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
2 tsp sesame oil
1 tbsp peanut oil
2 tsp sea salt
1 tbsp sugar
Place the chicken in a shallow, heatproof bowl and squeeze the juice from the lemons over the top, then add the lemon skins to the bowl as well.
Add all the marinade ingredients to the bowl. Mix thoroughly and leave for 30 minutes.
Cover the bowl tightly with foil and place in a large bamboo steamer over a pot or wok of rapidly boiling water. Place the lid on and steam the chicken for 25 minutes, removing (and replacing) the lid and foil to turn the chicken once during this time.
Turn off the heat and carefully remove the bowl from the steamer. Remove the
lid and foil and sprinkle with the pepper and spring onions before serving.