Lemon chicken that’s reminiscent of the Cantonese classic but using the whole bird from Everything You Want to Know about Chinese Cooking by Pearl Kong Chen, Tien Chi Chen and Rose Tseng. Deliciously tender and tangy. Prepare a marinade of 2 tablespoons of brandy, 2 tablespoons of dark soy sauce and 2 teaspoons of salt. … Continue reading whole lemon chicken