Orange/Lemon Chicken

I got a piece of chicken in my freeze.I decided to cook something different from usual.I always wanted to taste the lemon chicken.Since i don't have any lemon,i decided to cook orange chicken using Biduri's recipe.It's almost the same with lemon chicken,instead it used orange.Yum,yum....It looks like i've to pack some lemon next time.

Ayam oren goreng
oleh: Biduri

Bahan-bahan ( 4 orang )
8 ketul kepak ayam

*Bahan A *
1/2 cawan yogurt
1/2 jus oren
1/2 sudu kecil garam
1/2 sudu besar serbuk kunyit
1/4 sudu kecil serbuk ketumbar
1/4 sudu kecil serbuk cili - boleh tambah kalau nak lagi pedas

* Bahan B *
tepung gandum secukupnya
2 biji oren
Italian parsley secukupnya
minyak untuk menggoreng

Cara-cara
1. Bersih ayam. Toreh ayam ikut arah tulang
2. Perap ayam dengan bahan-bahan A selama 1/2 jam atau lebih. Lagi lama, lagi sedap.
3. Buang air. Salut ayam dengan tepung. Masukkan tepung dalam beg plastik. Masukkan ayam. Tutup mulut plastik beg dan goncang-goncangkan.
4. Gorenglah dalam minyak panas sehingga kekuningan/masak.
5. Hiaslah dengan parsley dan oren

AYAM SOS OREN/LEMON
- Kak Liza -

Bahan-bahan
400 gm ayam tanpa tulang, dipotong ke 2 kepingan sama
2 s/k Serbuk Pati Ayam MAGGI
lada sulah secukup rasa
1 biji telur, dipukul sedikit
1 cawan tepung jagung (auntuk menyalut ayam)
minyak untuk goreng terendam
2 ulas bawang putih (cincangkan)

A
1 cawan Jus Oren sunkist [2 biji]
1 s/k Serbuk Pati Ayam MAGGI
1 c/k gula atau secukup rasa
1 s/k minyak bijan (jika suka)
2 s/k tepung jagung dicampur dengan
2 s/b air
1 biji oren, dihiris [boleh gunakan lemon]
2 biji tomato, dipotong berbaji
pasli & cili merah

Cara Memasak
1. Buat hirisan pangkah di atas permukaan daging ayam. Perapkann ayam dengan Pati MAGGI dan lada hitam selama 10 minit.
2. Sadur nipis ayam dengan telur, kemudian dengan tepung jagung. Goreng terendam ayam hingga kekuningan dan tuskan.
3. Keluarkan minyak hingga tinggal 2 s/besar dalam kuali.
4. Tumis bawang putih hingga kekuningan, masukkan bahan A dan masak hingga mendidih.
5. Pekatkan sos dengan campuran tepung jagung.
6. Potong ayam ke kepingan yang disukai dan senduk sos ke atasnya.
7. Hias dengan hirisan oren, tomato, pasli dan cili.

LEMON CHICKEN

ISI AYAM GORENG

Bahan-bahannya
400gm isi ayam
1 s/mkn halia kisar
* Lumurkan halia kisar dengan ayam. Perapkan sebentar.

2 s/mkn besar tepung beras
1 s/mkn besar tepung jagung
1 s/mkn lada sulah
1 s/teh garam
1 s/mkn gula
2 butir telur
2 s/mkn susu sejat

Cara penyediaan
1. Dalam satu mangkuk satukan kesemuanya .
2. Gaul hingga adunan menjadi sebati.
3. Masukkan isi ayam yg telah di perap dengan halia.
4. Goreng ayam dalam minyak yang agak panas dengan api yg sederhana.
5. Bila ayam sudah di goreng, toskan minyaknya.
6. Lalu potong ayam dengan menggunakan pisau yg tajam.
7. Letakkan di atas piring lalu siramkan dengan sos lemon.
8. Sedap dihidangkan semasa panas.

SOS LEMON

Bahan-Bahan
4 s/mkn jus lemon
5 s/mkn gula
3 s/mkn tepung jagung
300 ml air atau secukup kepekatan yang anda inginkan.
1 s/mkn cuka
Setitik dua lemon paste

Cara penyediaan
1. Satukan kesemuanya dalam periuk kecil.
2. Lalu didihkan, kacau hingga sos agak pekat sedikit.
3. Rasa apa yang kurang, bolehlah ditambah.
4. Padamkan api lalu sejukkan. Sedia untuk di gunakan.

Note:
Rasa sos haruslah masam manis.

Lemon-Garlic Chicken

Ingredients :-
6 pcs skinless, chicken breast fillets (125g each)
to marinade with:-
8 tsp fresh lemon juice
8 tsp low-salt chicken stock
8 tsp olive oil
2 cloves garlic, crushed
1 tsp honey
4 tsp fresh chopped or 1 tsp dried oregano
1/8 tsp black pepper
lemon slices for garnish
Fresh oregano sprigs for garnish

Method :-
- To prepare marinade, in a shallow glass dish, combine lemon juice, chicken stock, 4 tsp olive oil, garlic, honey, oregano and pepper. Mix well.
- Add chicken to marinade, turning to coat. Cover dish with clear plastic wrap and refrigerate for 30 minutes.
- In a large, heavy-based frying pan, heat remaining oil over a medium high heat, until hot but not smoking. Add chicken to pan and fry for 1 minute; turn over and fry on other side for 1 minute, to seal chicken. Reduce heat to medium and cook for 12 minutes, turning after 6 minutes, or until chicken is cooked through and no longer pink. Alternatively, barbecue chicken on a lightly oiled hotplate over a medium barbecue, for 8 minutes on each side, or until cooked, brushing with marinade.
- Place chicken on a serving plate. Serve immediately, garnished with freshly sliced lemon and oregano sprigs.

Crock Pot Lemon Chicken

Ingredients
6 Chicken Thighs Without Skin -- or pieces, cut up
1/2 Cup Flour
1 Teaspoon salt
1 Tsp Balsamic Vinegar
3 Tablespoons Catsup
3 Tbsp Brown Sugar
6 Ounces Lemonade, Frozen Concentrate
2 Tablespoons Cornstarch
1/4 Cup water

Method
1. Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot.
2. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours.
3. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Ayam Panggang Berlemon
Sumber: Majalah Saji Februari 1999

Bahan-Bahan:
1 ekor ayam saiz sederhana
3 batang serai - dikisar
1 biji lemon - perahkan airnya
Kulit lemon - diparut
3 sudu besar jem oren marmalade
Sedikit lada sulah
1 sudu besar madu
Sedikit mentega tanpa garam

Cara:
Bungkus ayam dengan kain untuk keringkan air. Lumurkan dengan bahan-bahan di atas dan kemudian perapkan selama setengah jam. Bakar dengan kepanasan 220'C selama 50 minit. Pada tempoh 20 minit yang awal, sapukan dengan mentega tanpa garam (unsalted butter). Di akhir masakan, sapu sekali lagi mentega.

Chicken in Lemon Sauce
Kiriman: Nur Hasiba Kamaruddin
Sumber: Myla

Bahan-Bahan:
setengah ekor ayam
2 biji lemon
2 inci halia
2 sudu kecil serbuk lada hitam
1 sudu kecil serbuk halia (jika suka)
3 sudu kecil gula
1-2 sudu kecil garam

Cara:
Potong ayam kecil-kecil.Perah lemon dan ambil jusnya.Campur jus lemon dan semua bahan-bahan tadi bersama ayam.Peram ayam selama 1-3 hari di dalam peti sejuk.Bakar ayam pada suhu 150-180 degree celcius bersama lemon sauce.

Jejari Ayam Bersos Lemon
Kiriman: Nur Amra Qaysha

Bahan-Bahan:

Ayam
5 keping dada ayam di potong jejari
1 cawan tepung gandum
½ cawan queaker oat
2 biji telur
minyak utk menggoreng

Bahan sos
½ biji lemon
1 cawan air
½ cawan thai sos
garam & gula

Cara:
-potong ayam berbentuk jejari
-lumurkan dgn sedikit garam
-gaul ayam dengan tepung gandum sehingga gata
-celupkan ayam kedalam telur yang sudah dipukul
-golekkan ayam kedalam queaker oat dan terus goreng kedalam minyak yang panas.
-perlahankan api dan masak sehingga ayam menjadi kekuningan

untuk sos
-masukkan air kedalam kuali
-setelah air panas masukkan thai sos dan kacau.
-perah lemon & masukkan garam dan gula.
-masak sehingga sos menjadi pekat.

Lemon Chicken
- Chef Kamarul -
(ala carte ntv7)

Ingredients
400 grams chicken breast, sliced
3 tablespoon oil, for frying
1 teaspoon of sesame oil
2 egg yolks
Salt and white pepper for seasoning

For the sauce
½ a cup of lemon juice
2 tablespoon of chicken stock
Salt and sugar for seasoning
1 tablespoon of corn flour, mixed with warm water
1 tablespoon of custard flour

Preparation
1. Mix together all the ingredients and marinade for half and hour.
2. Heat the oil in a large wok and fry the chicken.

For the sauce
1. Together heat the lemon juice and chicken stock in a pan.
2. Season with salt and sugar.
3. Pour in the mix of corn and custard flour.
4. Stir until the sauce slightly turning thick.
5. Pour the sauce on top of the chicken,
6. Garnish with fresh coriander.

Lazy-Day Lemon Chicken
~ muna ~

Ingredients
6 pcs chicken thighs
juice from 1 lemon
a handful fresh lemon thyme (or 1 tsp dried thyme)
1 tsp turmeric powder
pepper powder
salt
extra virgin olive oil

Method
1. Mix all the ingredients well.
2. You can leave the chicken to marinade overnight or for up to two days in the fridge.
3. Preheat the oven to 220 C.
4. Let the marinated chicken come to room temperature and roast for about 40 minutes, turning then halfway until they are cooked through

lemon chicken
Recipe & Photo courtesy of Adieha

Ingrediants
A. Chicken
6 to 10 pieces of Ayamas Chicken Drummet and Wings

If you happen to be lazy preparing the chicken from scratch, you can use Ayamas ready-made fried chicken. All you have to do is fry it.
or
1 chicken breast cut into long strips (finger size)
2 eggs beaten

Direction:
1. Cut the chicken breast into long strips (finger size).
2. Dip the chicken in the egg mixture and fry them until cooked.
3. Place the chicken strips in a serving plate and set aside.

B. Lemon sauce
1 yellow onion } julienne
1 cloves garlic ] julienne
2 ” ginger } julienne
1 lime } squeezed
1 cup of Sunquick Orange Juice Concentrate
2 cups of water } depend on how much sauce you want
sugar and salt
butter } add in a little bit of oil to avoid the butter getting burnt
corn starch + water
4 to 5 thin slices of lemon

Direction:
1. Sauté the yellow onion, garlic and ginger with butter until browned.
2. Mix in water, juice of lemon and Sunquick, together with sugar and salt to taste.
3. Let it boil for awhile. Stir until the sauce is mixed well.
4. Add the mixture of corn starch and water into the sauce to thicken it.
5. Add in the fried chicken into the sauce and mix it well.
6. Place the lemon chicken in a serving plate.
7. Garnish it with thin slices of lemon. It is now ready to be served. Serves 4.

Lemon chicken with garlic and butter

Ingredients:
4 to 5 pounds chicken parts
2 tablespoons grated lemon peel
1/2 cup lemon juice
2 cloves garlic, crushed
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup melted butter
2 lemons, thinly sliced
1/2 cup chopped fresh parsley

Preparation:
1. Wash chicken parts and pat dry. Arrange the chicken in single layer in a large shallow dish.
2. In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; refrigerate for 3 to 4 hours, turning several times to coat well.
3. Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425° for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.
4. Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately. Serve with hot cooked rice or noodles.

Lemon chicken with butter and mushrooms

Ingredients:
1/2 cup butter
8 ounces sliced mushrooms
2 tablespoons fresh lemon juice, about 1 lemon
1 teaspoon salt
1 large clove garlic
1/8 teaspoon pepper
2 to 3 pounds chicken parts or split chicken breasts

Preparation:
Melt butter over medium low heat in a heavy skillet; sauté mushrooms until tender and golden brown. Add lemon juice, salt, garlic, and pepper; bring to a boil. Add chicken; bring to a boil again. Reduce heat, cover, and simmer for about 30 to 40 minutes, turning frequently. Chicken should be tender and juices will be clear.

Margot's Lemon Chicken

Ingredients (Serves 4 )
10 (about 2 1/2 pounds) chicken thighs
1/3 cup freshly squeezed lemon juice, (2 to 3 lemons)
2 tablespoons coarsely chopped fresh rosemary
1 1/2 teaspoons freshly ground pepper
1 lemon, cut into 12 chunks
3 tablespoons small brined capers
3 tablespoons extra-virgin olive oil
Coarse salt

Directions
1. Preheat oven to 425 degrees. Place chicken in a non-reactive container. Add lemon juice, rosemary, and pepper. Turn to coat. Squeeze juice from lemon chunks over chicken, then add them to the container. Cover with plastic wrap, and let marinate at room temperature for 20 minutes.
2. Place a small skillet over medium heat, and add capers. Cook, shaking pan frequently, until capers dry out, about 6 minutes. Remove from heat; set aside.
3. Heat a grill pan over medium-high heat until very hot. Rub with oil. Remove chicken from marinade, and season generously with salt. Working in batches, place chicken thighs on grill, skin side up, along with lemon chunks. Cook until clearly marked, about 3 minutes. Turn and cook until skin is brown and crisp and lemons are charred, about 3 minutes more.
4. Transfer to a baking pan, and drizzle with oil. Bake until juices run clear and an instant-read thermometer reads 170 degrees.when inserted in the thickest part of the thigh, 20 to 25 minutes. Sprinkle with capers. Serve hot or at room temperature.

Lemon and Olive Chicken

Ingredients
8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper

Directions
1. Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
2. Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
3. Place the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes. Serve immediately. Alternately, you can store the chicken frozen for up to 6 weeks; when you’re ready to serve, thaw the chicken, place in a pan with water to coat the bottom, cover, and simmer until hot.

Lemon Chicken

Ingredients
1/3 cup coarse salt
3 tablespoons freshly squeezed lemon juice
1 five-pound roasting chicken
Gremolata
6 tablespoons unsalted butter, softened
8 fresh, or dried bay leaves
4 lemons, quartered lengthwise, plus 3 lemons halved (optional)

Directions
1. In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
2. Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.
3. In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.
4. Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.
5. Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees.in the deepest part of the thigh when done. Serve warm or at room temperature.

Gremolata

Ingredients (Makes 2/3 cup)
Zest of 6 lemons, grated or finely chopped
1 small clove garlic, minced
1/4 cup chopped roughly fresh flat-leaf parsley
2 tablespoons chopped shallots (about 2 medium shallots)

Directions
On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

Rao's Famous Lemon Chicken

Ingredients
2 broiling chickens, 2 1/2 to 3 pounds each, halved
Lemon Sauce
1/4 cup chopped fresh flat-leaf parsley

Directions
1. Preheat broiler for at least 15 minutes before using.
2. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is pierced with a fork, about 30 minutes. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about six pieces (leg, thigh, wing, and three small breast pieces).
3. Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken, and toss to coat well. If necessary, divide sauce in half, and do this in two batches.
4. Return to broiler, and broil for 3 minutes. Turn each piece, and broil for an additional minute. Remove from broiler, and evenly portion chicken onto six warm serving plates.
5. Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute. Pour sauce over chicken, distributing it evenly among the six servings; serve with lots of crusty bread to absorb the sauce.

Lemon Sauce

Ingredients
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste

Directions
Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate until ready to use. Whisk or shake vigorously just before use.

Chicken, Broccoli, and Lemon Stir-Fry

Ingredients (Serves 4)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds

Directions
1. In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
2. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
3. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
4. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Grilled Lemon Chicken with Garlic Bread

Ingredients (Serves 4)
3 tablespoons olive oil, plus more for grates
2 garlic cloves
1/4 cup fresh lemon juice, plus lemon wedges, for serving
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
4 thick slices country bread

Directions
1. Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).
2. Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).
3. Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.