Lemon Chicken

2 chickens (about 2 or 3 pounds each)
1/2 lemon
1 slice ginger
1 teaspoon of dried mandarin orange peel
1 large clove garlic (minced)
1 teaspoon light soy sauce
1 teaspoon of salt
1 tablespoon of sugar
1/2 to 1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
2 tablespoons of water

Slice the chicken thinly and mince the orange peel finely. Mix the lemon, ginger, mandarin peel, garlic soy, salt, sugar and cinnamon thoroughly. Mix the cornstarch and water and set this aside.

Place the chicken in a deep steaming bowl. Spread the first mixture over the surface of the chicken. Place the bowl in a steaming utensil and cover and steam for about 15 minutes.

Uncover, turn the whole thing over, cover again and steam for another 15 to 20 minutes.

Remove the chicken to a serving dish, reserve the juices. Bring the juices to a boil in a small pot and add the second mixture, stirring until the sauce thickens. Pour the sauce over the chicken and serve.

rec.food.recipes/Scott Berry/1999