Lemon Hen


  • 1 1/2 kilos rooster breast or rooster tenders, minimize into chunks
  • 1/four cup all-purpose unbleached flour
  • Coarse salt
  • 2 tablespoons wok or vegetable oil, 2 turns of the pan (most popular model: Home of Tsang)
  • 1 tablespoon (a splash) white or rice wine vinegar
  • 1/2 cup rooster broth or inventory
  • eight ounces (1 cup) ready lemon curd
  • 1/four cup scorching water
  • 1 lemon, zested
  • 2 scallions, thinly sliced or 20 blades recent chives, finely chopped

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