Gradely Scran


Because life's too short to stuff a mushroom.

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Gradely Scran

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Steamed lemon chicken


Time: 1 hour 15 mins

Servings: 2

Equipment: You'll need to set up some sort of steaming device for this. The ideal thing is a wok with a steaming trivet. You put an inch or so of water in the bottom (enough so that it comes to just below the bowl), and put your bowl on the trivet. I rig up an alternative arrangement using a large pasta pan and a trivet improvised from a shallow tuna tin with the bottom and top removed.

Acknowledgements: This recipe comes from Jeff Smith, The Frugal Gourmet.

  • 2 or 3 chicken breasts, cut into bite-sized pieces
  • 2 tsp grated ginger
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tsp cornflour
  • 1 lemon, sliced thinly
  1. Mix the cornflour with one tablespoon of the soy sauce in a bowl. Stir in the rest of the soy sauce and the sugar. (If you put it all in at once you’ll never get the lumps out of the cornflour.)
  2. Add the chicken bits and ginger and stir well.
  3. Cover with lemon slices.
  4. Steam gently for 45 mins to 1 hour, checking every now and then to make sure there is enough water in your steamer.
  5. Remove the lemon slices and serve with some sort of vegetabley-ricey thing.