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Export 17 ingredients for grocery delivery
Step 1
In a small bowl, combine the egg and the water together and whisk vigorously until well combined and very smooth; add a bit more water if needed to thin out.
Step 2
In a large bowl, whisk together the egg whites, soy sauce, cornstarch, 1/2 teaspoon salt and a good grind of pepper until there aren’t any lumps; about 30 seconds.
Step 3
Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it’s a scant 1/2-inch thick.
Step 4
Transfer to the egg white bowl and continue with the remaining pieces of chicken.
Step 5
Stir everything together gently to coat; refrigerate to marinate for at least an hour, or overnight, if you prefer.
Step 6
Meanwhile, make the preserved lemon paste.
Step 7
Add all the ingredients to a small, lidded saucepan, set over medium-high heat.
Step 8
Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half; set aside to cool slightly.
Step 9
Transfer everything to a small food processor and blitz until you have a smooth, spreadable paste; you should have about 1/4 cup.
Step 10
Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the refrigerator for up to 4 weeks.
Step 11
Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan; place it over medium-high heat.
Step 12
Bring to a boil and cook, stirring occasionally, for 15 minutes, until reduced by about a third.
Step 13
Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch and whisk until there are no lumps.
Step 14
Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly.
Step 15
Remove from the heat.
Step 16
Heat the oil, in a large high-sided frying pan, over a medium-high heat.
Step 17
Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through.
Step 18
It should release easily from the skillet with a little help from a metal spatula.
Step 19
Transfer to a paper towel-lined plate and continue with the remaining 2 breasts.
Step 20
It might spit, so turn down the heat if needed.
Step 21
Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat.
Step 22
Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway.
Step 23
Remove from the heat and stir in the 2 tablespoons of lemon juice.
Step 24
Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over.
Step 25
Sprinkle with the remaining cumin.
Step 26
In a small bowl, toss together the spring onion, green onions and remaining 2 tablespoons of lemon juice; spoon this all over.
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