Adam Liaw’s Lemon Chicken!!


Yay! finally have the computer back!

When I was little and we went out for a special dinner it was always Chinese food. Especially if I went out with my Grandparents. As I got older we started to expand our taste in Asian foods (probably as more became available) to Thai, Japanese, Malaysian Korean etc.

When I say Chinese, I mean Westernized Cantonese food which is prolific in Australia, in every shopping center food court and local take away shop. Things like lemon and honey chicken, specialĀ  fried rice, fried dim sims and sweet and sour pork.

We now have really high quality Cantonese and other regional Chinese food available, but sometimes, I still crave my lemon chicken and special fried rice. I got some the other day from the local take away. It was a DISAPPOINTMENT! The chicken was dry and the sauce tasted like lemon cordial. Yuk. I wasted so many calories!

Then I was flicking through the July issue of the Australian Women Weekly and it featured a lemon chicken recipe by Adam Liaw (winner of the of second series of Australian Master Chef). So I had a go at making my own. It was YUMMY. I was a scared of frying at home, I usually avoid it, but the chicken was tender and crisp! The sauce was beautifully lemony and balanced! Give it a go…


400g Chicken breast

2 egg whites

oil of choice, to shallow fry

1/2 cup of corn flour ( he recommends water-chestnut flour if you can get it)

white rice to serve


1 tbs of light soy sauce

1/4 tsp of sesame oil

1/4 tsp of sea salt flakes

1 tbs of Shaoxiang wine (Chinese cooking wine, it you can’t find this use dry sherry)

Lemon Sauce

1/4 cup of caster sugar

1/4 cup of white vinegar

zest and juice of one lemon

1/2 cup of chicken stock

2 tsp of cornflour or arrowroot

1 small julienned carrot

3 green onions, julienned


1. Combine all marinade ingredients in a shallow dish.

2. Between two sheets of plastic wrap, beat chicken softly to a uniform thickness of 1.5 to 2 cm. Place in dish with marinade, coat well and refrigerate for 30 minutes.


3. Heat 2 cm of oil in a large frying pan over medium heat. Beat the egg whites until fluid and frothy. Dip chicken in egg white, then into flour. Fry for 3 -4 minutes or until golden. Turn and fry for a further 3 minutes or until brown and cooked through. Drain chicken on paper towel. Repeat with remaining chicken, be careful not to over crowd the pan, as this will drop the temperature and result in soggy oily chicken.



Combine sugar, vinegar, zest, juice and stock in a pot overĀ  medium heat. Bring to a simmer stirring, to dissolve sugar. Mix the arrowroot or corn flour with a little cold water and stir into the sauce. Cook stirring for about one minute, or until clear and glossy. Add the carrot and onion, cook to 30 secs to soften.


To Serve

Slice chicken into 2.5 cm strips. Arrange on plate, scatter with some chopped green onion, serve with rice and sauce.




My first post!

My first post!

Last night I made my version of Kao Pad (Thai Fried Rice). Lately I have been trying to ‘eat well’ (lose weight), so I’ve been eating less carbs particularly at night. Unfortunately, I love rice, and have been craving spicy Thai fried rice. I checked out a number of recipes and came up with this one. I have use ‘quick rice’ but if your more organizedĀ  you can of course cook your own.

Also my recipes will be never be very accurate, please alter to your taste…


Recipe for four generous serves:

1 large packet of Jasmine ‘2 minute’ rice

Oil for frying (I used rice bran oil)


small piece of ginger finely copped

3 or so coriander roots finely chopped

2 small hot chillis finely chopped

3 kaffir lime leaves finely shredded

1 stick of lemon grass finely chopped

2 cloves of garlic finely chopped

Meat , Veg and Eggs

3 eggs

1 onion diced

3 chicken thigh fillets diced

2 carrots diced

200gs Mushrooms ( i used shimeji)

100gs finely shredded cabbage

half a bag of bean sprouts

half a bunch of spring onions (white part) finely sliced


juice of a lime

2 tsp of white sugar

fish sauce to taste

1 tsp soy sauce

2 tsp oyster sauce

To Serve

Boiled eggs

Coriander leaves

Lime quarters

  • Cook rice, so that it cools and drys out a bit ( I believe the proper way to make fried rice, is to pre-cook, lay out on trays and refrigerate so the rice stay separate)
  • make a simple omelet with eggs, roll and slice
  • combined and stir sauce ingredients to dissolve sugar
  • heat about 2 tbs of oil in a wok or fry pan
  • fry aromatics until fragent
  • add onion and chicken and stir fry until chicken is almost cooked
  • add carrots and cook for another minute
  • add mushrooms and cabbage and cook for another minute
  • add sprouts, spring onion and omelet and combine
  • Add rice and combine, and stir through sauce, cook until all is heat through
  • Serve in bowl with topping of your choice.
  • YUM


Not quite as good as my local take away, but the rice and good whack of chilli and lime really hit the spot!