Ingredients;

150ml/5½fl oz chicken stock

2 lemons, zest and juice

1 tbsp dry sherry

1 garlic clove, left whole

4 x 150g/5½oz chicken breasts, skin removed

250ml/9fl oz chicken stock

4 tbsp caster sugar

4 lemons, zest and juice

1 tbsp cornflour, mixed to a paste with a little water

salt and freshly ground black pepper

75g/2¾oz butter

300g rice

1 onion chopped

1 egg beaten

3 table spoons of soy sauce

Method;

For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just simmering

Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly.

For the lemon sauce, bring the chicken stock, sugar and lemon zest and juice to the boil in a pan, then continue to cook for 4-5 minutes.

Whisk in the cornflour paste until the mixture is smooth. Season, to taste, with salt and freshly ground black pepper.

Heat the butter in a frying pan over a medium heat. Add the cooled chicken breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides.

For the Rice. Cook the rice, and in the mean time chop and fry onion.

Drain the rice and add to frying pan with cooked onion and stir

Beat egg in jug with soy sauce and add to rice.

Stir for a further 3-4 minutes, or until egg is cooked

To serve, place one chicken breast onto each of four serving plates. We chopped ours into chunks.  Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside. Sprinkle over a little spring onion.