Ingredients
300 g chicken thigh meat, 1 lemon, 25 g each of onion and carrot.
Seasonings
Salt, chicken bouillon, sugar, cooking wine, soy sauce, sesame oil, stock, and vegetable oil, all to taste.
Preparation
1. Rinse the chicken thigh meat, cut into small pieces, and place in a bowl.
2. Add a splash of cooking wine and soy sauce, mix well, and marinate for 20 minutes.
3. Wash the lemon, cut it open to squeeze out the juice, and cut the peel into large pieces.
4. Peel the carrot, wash it, and cut into rolling knife chunks; peel the onion, wash it, and cut into diamond-shaped slices.
Steps
1. Heat oil in a wok until it reaches 70% hot (about 350°F/175°C), add the chicken pieces and deep-fry until golden brown, then remove and drain excess oil.
2. Heat the remaining oil in the wok, add the onion slices and stir-fry until soft, then add the carrot chunks and lemon peel pieces, tossing everything together evenly.
3. Add the cooking wine, then season with salt, sugar, soy sauce and broth, stirring well. Toss in the chicken pieces and stir-fry quickly over high heat until evenly coated. Add chicken bouillon, then drizzle with sesame oil and lemon juice, stir-frying to combine. Serve immediately.