| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 4 |
tb |
Sugar |
| 5 |
tb |
Lemon juice |
| 4 |
ts |
Dry sherry |
| 1 |
ts |
Minced fresh ginger |
| 1/2 |
c |
Chicken broth |
| 2 |
|
Whole chicken breasts; boned, skinned |
| 2 |
|
Lemons; juice of |
| 2/3 |
c |
Flour |
| 2/3 |
c |
Cornstarch |
| 2 |
ts |
Cornstarch mixed with |
| 4 |
tb |
Water |
| 10 |
sl |
Lemon (up to) |
| 4 |
c |
Oil for frying |
INSTRUCTIONS
From: fw.doug@genie.com
Date: Sun, 18 Feb 96 23:18:00 UTC 0000
This is from one on my favorite Chinese restaurants: Heat the oil in a
small saucepan and add the lemon juice, sugar, sherry, ginger and broth.
Bring to a boil and then reduce and let simmmer for 1 minute. Sauce should
sit for at least 6 hours or overnight. Wash and dry chicken breasts. In a
bowl combine the flour & cornstarch. Dip Bring oil to 375 degrees in a wok
or fryer. Dip breasts into lemon juice and then in flour mixture. Cook
until golden brown and cooked thru. Drain well and cut into serving peices.
Keep warm. Reheat the lemon sauce wityh a few slices lemon. When it bubbles
and the cornstarch/water mixture and stir constantly until thickened and
clear. Pour over chicken and garnish with additional slices lemon. serve
with or over rice. Source: Ying's Restaurant, NYC.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MARINATE AT LEAST 6 HOURS
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