INGREDIENTS

INSTRUCTIONS

Soak the mushrooms in water for 30 minutes or until they are soft. Drain
and shred finely. discard the tough stems.
Remove the skin from one of the lemons and shred it into strips the size of
a matchstick. Finely grate the skin of the remaining lemon. Squeeze the
juice from both lemons.
In a bowl combine the mushrooms, bamboo shoots, shredded and grated lemon
skins, lemon juice, lemon extract, sugar, light soy sauce, chicken stock,
and 1 tbsp. of the dark soy sauce.
Split the chicken in half. Dry with paper towels and rub with the remaining
dark soy sauce. Allow the chicken to stand for 10 minutes.
In a skillet heat the oil to 375 deg F and deep-fry the chicken for 5
minutes on each side. Cut the chicken into 1 1/2- by 1-inch pieces and
place them on a serving dish.
heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add the peanut oil, salt, and gingerroot. Stir for
about 30 seconds or until the gingerroot browns slightly. Lower heat to
medium and add the lemon sauce mixture. Stir for 2 minutes to blend the
flavors.
Add the chicken fat and stir for 1 minute. Add the cornstarch mixture to
thicken the gravy, stirring constantly.
Pour the sauce over the chicken in the serving dish.
Recipe by: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) Posted to
MC-Recipe Digest V1 #753 by The Meades <kmeade@idsonline.com> on Aug 21,
1997

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