Chicken Steamed With Fresh Lemons (Sai Ling Mung Ch

Name: Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken cutlet, cleaned, dried, cut into 1 inch cubes; 1 tablespoon fresh lemon juice (can squeeze from lemon below or use reconstituted lemon juice); 1/2 fresh lemon, cut into 4 pieces (can be squeezed for juice); 3/4 teaspoon ginger juice; 1 1/2 tablespoons shaoxing wine or 1 1/2 tablespoons sherry wine; 2 teaspoons light soy sauce (regular); 2 tablespoons oyster sauce; 1/2 teaspoon salt; 2 1/2 teaspoons sugar; 1 teaspoon sesame oil; 1 1/2 tablespoons peanut oil; 1 pinch white pepper; 1 1/2 tablespoons cornstarch; 2 tablespoons red bell peppers, minced, for garnish

Servings: persons

1 lb chicken cutlet, cleaned, dried, cut into 1 inch cubes
1 tablespoon fresh lemon juice (can squeeze from lemon below or use reconstituted lemon juice)
1/2 fresh lemon, cut into 4 pieces (can be squeezed for juice)
3/4 teaspoon ginger juice
1 1/2 tablespoons shaoxing wine or 1 1/2 tablespoons sherry wine
2 teaspoons light soy sauce (regular)
2 tablespoons oyster sauce
1/2 teaspoon salt
2 1/2 teaspoons sugar
1 teaspoon sesame oil
1 1/2 tablespoons peanut oil
1 pinch white pepper
1 1/2 tablespoons cornstarch
2 tablespoons red bell peppers, minced, for garnish

1
["Mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well.", "Add the chicken, mix to coat and allow to marinate for 20 minutes.", "Put the chicken and marinade into a steamproof dish (see note below).", "Place the dish in a steamer and steam for 10 minutes.", "Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.", "Turn off the heat.", "Remove the chicken from the steamer.", "Sprinkle the red bell pepper over the chicken.", "Serve over cooked rice, with a slice/wedge of lemon.", "(Note re steamproof dishes)-- You may want to""temper"" any dish that is not known to be""steamproof"" or""ovenproof""-- here's how (steps 11-14).", "Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.", "Make certain the water covers the dish completely.", "Cover with the wok cover and bring the water to a boil.", "Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature."]

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb chicken cutlet, cleaned, dried, cut into 1 inch cubes, 1 tablespoon fresh lemon juice (can squeeze from lemon below or use reconstituted lemon juice), 1/2 fresh lemon, cut into 4 pieces (can be squeezed for juice), 3/4 teaspoon ginger juice, and more.

Yes, Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions