Chinese lemon “chicken” sauce. Just like in the take-away container !
I swear this tastes markedly similar to the Chinese take-away one in the plastic container … Key is using onion to thicken rather than the “banned” corn flour – gives it a great clear colour. Plus not a cauliflower in sight (I’m sick of cauli at the moment ). Anyway, enjoy, served it to my family & they didn’t even know it wasn’t the one out of the bottle or jar , a vote of confidence !
Make sure you blitz the onion / stock really well at the start so give it a lovely smooth and thick finish. You can also add Chinese 5 spice powder, garlic and ginger to the stir fry vegetables, that tastes awesome !
Joni ???
Chinese take-away lemon "chicken" sauce
2015-12-04 01:35:26
Serves 8
Tangy and sweet Chinese take-away style lemon sauce.
Ingredients
- 1 brown onion, diced
- 1 cup chicken stock
- 2 lemons, juiced (incl 1/2 a lemon zested)
- 4 tbs stevia
- 1/2 tsp Chinese rice wine vinegar
Instructions
- In a small saucepan add the stock and diced onion. Boil for approx. 10 mins until soft. Blitz into a smooth and clear paste.
- Add the lemon juice, lemon zest, stevia and vinegar.
- Add more water now if needed. Stir and cook over low heat for approx 5 mins. Taste and add more water if needed to this it out, stevia if it isn't sweet enough or lemon juice if it needs to be more lemony.
- Season generously with salt and black pepper.
- Pour over cooked stir fried vegetables and let sit for a few minutes. Serve with cauliflower rice.
Notes
- Freezes well. Good one for ice cubes for a quick midweek stir fry veggie sauce
Adapted from Norren from "picture the recipe"
Adapted from Norren from "picture the recipe"
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Nat
October 13, 2016
Hi Joni, this looks delish – any suggestions on what to use as a base for someone with an onion allergy? Thanks 🙂
Joni Condos
October 13, 2016
I’d try zucchini, with the green outer bit peeled off, as it needs to be white and tasteless ! I’d love to hear how you go ! Joni ?