Fruit rich in vitamin C combined with chicken creates a delicious and heart-healthy dish

Lemons are widely popular all over the world. They contain many compounds that are beneficial for health, have a delicious aroma, and are highly regarded by many people. Research has shown that lemons contain a high percentage of vitamins and minerals, including protein, lipids, fiber, vitamin C, iron, calcium, vitamin B6, potassium, thiamine… which support improving the intestines and aid in digestion.

In particular, if you soak fresh lemons in salt water, you can keep them for at least 3 months. Salted lemon water helps replenish lost sodium when the body sweats as well as essential electrolytes. In addition to making salted lemon water to drink, you can use salted lemons directly in dishes or use them to prepare salads.

You can refer to the recipe for making delicious and nutritious salted lemon chicken below.

Ingredients

– Chicken thighs: 500g

– Salted lemons: 2 lemons

– Salted lemon water

– Shiitake mushrooms: 100g

– Shallots: 1 small bulb

– Coconut water (about 2 cups)

– Purple onions, fresh ginger, green onions

– Common seasoning

Instructions

– Rinse the chicken with diluted salt water and white wine. Rinse again and drain. Then cut into bite-sized pieces.

– Take one salted lemon, cut it in half, remove the seeds, and crush it with 2 tablespoons of sugar and 1 tablespoon of salted lemon water.

– Marinate the chicken with 1/2 teaspoon of pepper + 1 teaspoon of seasoning powder + crushed salted lemon + a little monosodium glutamate + chopped green onions for 30 minutes, occasionally stirring to allow the chicken to absorb the seasoning.

– Soak the shiitake mushrooms in hot water, gently squeeze to clean off any dirt.

– Peel and clean the shallots, cut into wedges.

– Finely chop the purple onions. Cut the ginger into thin slices.

– Heat a little cooking oil, sauté the finely chopped purple onions and sliced ginger until fragrant, then add the chicken and stir-fry until the meat is firm and slightly golden.

– Transfer the chicken to a pot, cut the remaining salted lemons in half and add them along with the initial marinating liquid. Pour the coconut water and simmer over low heat, skimming any foam.

– Then add the shiitake mushrooms and shallots. Add water if needed, season with salt and other common seasonings.

– Simmer until the liquid reduces (about 10-15 minutes).

When eating, you will taste the delicious aroma of salted lemon-infused chicken. If you like the taste of salted lemons, you can add more, reduce the amount of seasoning powder, and increase the amount of sugar. You can also use salted tamarind as a substitute for salted lemons.

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