Serve with sliced Schnitzel
LEMON SAUCE
6 tsp cornflour/cornstarch
1/2 cup chicken stock
1/2 cup lemon juice , fresh
1/3 cup white sugar
1/2 tsp garlic, finely grated
1/2 tsp ginger, finely grated
1 tbsp Chinese cooking wine
Place the cornflour and a splash of the chicken stock in a small saucepan. Whisk until lump-free, then add remaining stock and sauce ingredients. Whisk and bring to a simmer over medium heat, then let it simmer for 3 minutes, whisking every now and then until it becomes a thin honey consistency. At first, it will go very thick (too thick for sauce) then it becomes thinner. Remove from heat, cover and keep warm (reheated if needed to loosen).
