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Jingsong Professional Culinary School

Extensive background in Chinese, German and Western cooking

Experience as a product development manager for multiple QSR concepts

Specializing in Chinese, German, Italian and BBQ cuisine

Impressive work as a team leader and executive chef in several hotels

See Chef Zhao's Favorite Recipe

Chicken Breast in a Maple Lemon Sauce

SERVES 4

4 (3-4 ounce) Chicken Breast Fillets

Salt and Pepper to taste

2 teaspoons juice squeezed from Fresh Ginger

Oil for frying

2 small Red Peppers

as needed Starch

1 1/2 Lemons

3/4 cup Water

3 to 4 tablespoons Maple Syrup

2/3 teaspoon Salt

1 tablespoon Starch

3 tablespoons Water

DIRECTIONS

1. Cut the chicken breast fillets into bite-size pieces and season with salt, pepper and fresh ginger juice. Pat dry, coat with starch, and deep fry in oil heated to a moderate temperature.

2. Cut the red peppers into bite-size pieces and deep fry briefly.

3. Squeeze the lemons and set the juice aside. Remove the rind of the lemon and place it in a pan with 3/4 cup of water. Simmer until the water has taken on the color and scent of the lemon. Remove the lemon rind.

4. Add the lemon juice, maple syrup and salt to the water from (3) and bring to a boil. Dissolve the 1 tablespoon of starch in water and add to the pan. Once it has thickened, add the fried chicken and peppers to heat through. Pour the lemon sauce over the chicken and peppers and garnish with julienned lemon rind or julienned ginger as desired.