This is quickly becoming a favourite. Ken Hom’s Classic Chinese Lemon Chicken. I made it for the first time about a month ago and again last night. I suspect it will be on the menu often. Besides how good it tastes it is relatively easy to put together after getting home from work.

The lemon chicken was served with baby shanghai braised with garlic and ginger.

I even thought ahead last night and marinated extra chicken and cooked extra rice so that I could make fried rice this morning. I made enough for Moe and I to both have it for lunch. I’m taking mine with me to work.