Lemon Pepper Glaze Jiangsu-Style Boiled Chicken with Ginger and Scallions

Method

1. Combine lemon juice and white pepper, then brush onto the chicken before serving.
2. In a bowl, mix chicken breasts with soy sauce, rice wine, and ginger. Let marinate for 10 minutes.
3. Heat vegetable oil in a large pot over medium heat. Add chicken and cook until browned on both sides.
4. Add chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. In a small bowl, mix cornstarch and water to make a slurry. Add to the pot and stir until thickened.
6. Add green onions and white pepper, then cook for 2 more minutes. Serve warm.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.