Steamed Lemon Chicken #NeilPerry

A lovely healthy dish , this steamed lemon chicken recipe is adulterated from Neil Perry
Easy, fresh and delicious: What more do you want?!

NB: Neil says to this serves 4 as part of a shared Asian banquet or a simple dinner.
You need:
350g free-range or organic chicken thigh fillets, skin on, each cut into 3 pieces
1 ½ lemons, quartered lengthways
Pinch freshly ground white pepper, to serve
2 spring onions, julienned, to serve
Marinade
1 tablespoon shaoxing wine
1 ½ tablespoons light soy sauce
1 ½ tablespoons oyster sauce
2 teaspoons sesame oil
1 tablespoon peanut oil
2 teaspoons sea salt
1 tablespoon sugar ( optional for me)

• Pull on Gucci leather espadrilles
• Pour a wine and gulp.
• Mix up the marinade in a bowl
• 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 chicken.
• Chop some spring onions and whatever greens you want to stir fry.
• Mix thoroughly and leave for 30 minutes while you read Vanity Fair.
• This might be a good time to make the rice and drink more wine.
• To cook the chicken: cover the chicken in 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.
• Now is a good time to stir fry some greens in a dollop of sesame oil.
• Pour another wine.
• After 25 mins of steaming chicken carefully remove the bowl from the steamer.
• Remove the lid and foil.
• Sprinkle with the pepper and accessorise with spring onions.
• Serve with rice and stir fried green vegetables.
• Superb!

* photo from chilliandmint.com