Lemon Chicken Simmer Sauce.

Use this for Lemon Chicken, Lemon Pork or Lemon Shrimps. The sauce will last for 2-3 days in an air-tight container in the refrigerator. If you want to keep it any longer, put it in the freezer. 


Juice and zest of a large lemon.

1 cup chicken stock.

3 tablespoons honey.

1 tablespoon rubbed origanum.

2 teaspoons ginger.

2 tablespoons cornflour.


Combine lemon juice, zest, stock, honey, origanum and ginger in a saucepan. Bring to the boil. Quench the cornflour in a little water and add to the mixture, stirring constantly until mixture boils and thickens. Reduce heat and simmer for five minutes, stirring now and again, to cook off the floury taste. Remove from heat and allow to cool a little then pour into air-tight containers.

 Yields: About 2 cups.

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