STRIPPIN DOWN, COOKING UP: PAN-FRIED LEMON CHICKEN

Ingredients:

i.            Chicken breast

ii.          Lemon

iii.         Garlic

iv.        Dried thyme leaves

v.          Soya Sauce

vi.        Oil

First of course clean the chicken, cut the lemon, squeeze the lemon, cut some of the lemon skin into thin strips, chop the garlic and go buy some thyme leaves.

Mix the garlic, lemon juice, lemon pieces and thyme leaves into a soya sauce + oil concoction. Marinate the chicken breast in the mixture. Best if chicken is marinated overnight.

When ready to cook, bring out the wok, pour some oil and place the chicken to fry. Duration of frying depends on the wellness you’ll like the chicken to be (rare, medium-rare, medium or well-done). I personally prefer well-done. To check for done-ness, take a fork and pork it through the thickest part of the chicken. If the fork goes through easily, the meat is well-done.

Nothing more to do but to enjoy your well-deserved chicken.