Soy Lemon Chicken Food

FIVE-SPICE, SOY & LEMON ROAST CHICKEN

Steps:

• Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
• Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
• Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.

SLOW-COOKER SOY-CITRUS CHICKEN

Steps:

• Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
• Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
• Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.

SOY-LEMON CHICKEN

Steps:

• Place chicken skin side up in 9x13-inch baking dish. Pour soy sauce and lemon juice over chicken. Drizzle chicken with oriental sesame oil. Marinate chicken in refrigerator 1 to 2 hours.
• Preheat oven to 350°F. Cover chicken and bake 35 minutes. Uncover and continue baking until chicken is cooked through, about 15 minutes longer. Transfer to platter; garnish with sesame seeds and green onions.

CHICKEN THIGHS WITH SOY SAUCE AND LEMON

Steps:

• Heat a large, deep skillet (non-stick is preferred) over med-high heat for 2-3 minutes.
• Add in the oil, swirl to coat the pan; then add in the chicken; brown quickly on both sides.
• Turn off the heat and remove the chicken and all but 1 tablespoon of fat from the skillet; let the pan cool for a minute or so, then turn the heat to medium and add in the garlic; cook/stir until it softens, a minute or two.
• Add in the remaining ingredients except for the lemon juice; stir.
• Return the chicken to the skillet and turn it once or twice in the liquid; cover, decrease heat to med-low, and simmer, turning once or twice, until the chicken is done, 20-30 minutes.
• Remove the chicken to a serving platter and stir the lemon juice into the broth; pour some of the broth over the chicken and pass the rest at the table.

LEMON-SOY CHICKEN WINGS

Steps:

• Note: I had to put counts in the ingredients list for the recipe to be accepted, but this recipe works for any amount of wings.
• Cut up chicken wings into segments if necessary. Place in a suitable container for marinating.
• Mix soy sauce and lemon juice in equal parts, making enough to completely cover chicken wings in their container.
• Marinate in refrigerator overnight, but no longer than 24 hours.
• Drain wings and discard marinade.
• Arrange wings in a single layer on a baking sheet or sheet pan. Use foil if you want to save elbow grease cleaning the pan later. Depending upon the number of wings, make multiple batches.
• Place wings under preheated broiler, about 6 to 8 inches from unit.
• Broil on each side until you think you've burnt them. Really. These are best when they are very dark brown, just before they really start to burn. For my broiler, this is about 10 minutes per side.
• Be prepared to make these for every holiday party you will every attend again. Your hosts will demand it.
• Frozen chicken wing segments (thawed) seem to actually work out better than fresh. Go figure.
• Reconstituted lemon juice is fine.