from the Web Chef
3 lbs (1.5 kg) chicken pieces
2 tablespoons (30 ml) soy sauce
the rind of 1 lemon, finely chopped
1/3 cup (80 ml) lemon juice
1 cup (250 ml) water
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) finely chopped fresh ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornflour mixed with 1 tablespoon (15 ml) water
Lemon slices and sliced spring onions for garnish
rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and set aside. Combine the remaining tablespoon of soy sauce, lemon rind, lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar.
heat the sesame oil in a wok or large, heavy frying pan over high heat. Brown the chicken pieces on all sides. Add the ginger and cook for 1 minute. Add the lemon mixture and bring to a boil. Reduce the heat to very low and simmer the chicken covered for 20 minutes. Remove the chicken to a warm platter and add the cornflour mixture to the pan. Stir the mixture until it boils and has thickened. Spoon over the chicken pieces and garnish with lemon slices and chopped spring onions. Serves 4 to 6.