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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Chinese	Chinese, Chicken	6	Servings

INGREDIENTS

2	c	Peanut oil
6	oz	Rice noodles
2	lb	Chicken breasts, boned and cut into chunks
		MARINADE: 2 tablespoon sherry
2	tb	Soy sauce
1/4	ts	Mix vegetable season
2	ts	Fresh ginger, grated
1	ts	Honey
		BATTER: 1 tablespoon oil
1	c	Whole wheat or rice flour
1/2	c	Arrowroot
1/2	ts	Soy sauce
1	ts	Baking powder
2	c	Ice water
1	tb	Oil
1/4		Inch ginger root, mashed
1		Clove garlic, crushed
2	tb	Honey
2	c	Chicken broth
1/2	c	Lemon juice
3/4	c	Bottled plum sauce
1	pn	Salt
2	tb	Sherry
2 1/2	tb	Arrowroot
1		Grated lemon peel
1	pn	Salt

INSTRUCTIONS

           LEMON PLUM SAUCE:
Combine ingredients for marinade, and marinate chicken for at least 1/2
hour. Mix together ingredients for batter; set aside. In sauce pan, combine
ingredients for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut oil in wok or frying
pan until very hot, about 400 degrees; deep fry noodles until puffed, about
1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry
chicken in 350 degree oil for 5 minutes or until golden brown. Place
noodles on a plate. Arrange lemon slices around on noodles. Put chicken in
center. Pour hot plum sauce over chicken. Serve
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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