Double Lemon Chicken

cooking.nytimes.com

napp22

subheading: FOR THE CHICKEN:

2 medium egg whites (About 2 ounces/60 grams) (save the yolks for another use)

2 tablespoons soy sauce

2 tablespoons cornstarch (cornflour)

Salt and black pepper

4 large boneless, skinless chicken breasts

⅓ cup/80 milliliters neutral oil, such as sunflower oil

1 spring onion, trimmed and finely sliced at an angle

1 tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves

2 tablespoons lemon juice (from 1 to 2 lemons)

subheading: FOR THE CHEATER’S PRESERVED LEMON PASTE:

1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into ¼-inch / ½-centimeter-thick rounds, seeds (pips) removed

¼ cup/60 milliliters lemon juice (from 2 lemons)

2 teaspoons flaky sea salt

subheading: FOR THE LEMON SAUCE:

3 cups/700 milliliters chicken stock

1 ½ tablespoons/25 grams unsalted butter

2 garlic cloves, peeled and minced

1 tablespoon superfine sugar (caster sugar), or granulated sugar

⅛ teaspoon ground turmeric

1 ½ teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle

1 ½ tablespoons cornstarch (cornflour)

2 tablespoons lemon juice (from 1 to 2 lemons)

Salt and black pepper

Directions at cooking.nytimes.com

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