| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Chinese | Chinese1 | 4 | servings |
INGREDIENTS
| 3/4 | lb | Skinless Boneless Chicken Breasts |
| 1/2 | ts | Salt |
| 2 | ts | Rice Wine; or dry sherry |
| 1 | ts | Soy Sauce |
| 1 | Egg Yolk | |
| 1/8 | ts | Pepper |
| 1/4 | c | Sugar |
| 1/4 | c | Chicken Broth |
| 2 | tb | Water |
| 1/2 | ts | Salt |
| 2 | ts | Cornstarch |
| 1 | ts | Sesame Oil; (or vegetable oil) |
| Juice Of One Lemon; (about 1/4 cup) | ||
| 6 | tb | Cornstarch |
| 2 | tb | All-Purpose Flour |
| 8 | c | Oil; for deep-frying |
| 1 | tb | Vegetable Oil |
| 1 | Sliced Lemon; if desired |
INSTRUCTIONS
MARINADE LEMON SAUCE FOR FRYING Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes. Combine ingredients for lemon sauce in a small bowl; mix well and set aside. Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat. Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C). Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light golden. Remove chicken with a slotted spoon, draining well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoon. Heat oil remaining in wok over medium heat. Stir Lemon Sauce into hot oil. Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable oil to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately. Makes 4 servings. NOTES : I am answering the request for Lemon Chicken. This is an excellent recipe that tastes just like the lemon chicken I have had in many Chinese restaurants. I hope it is what you are looking for. Recipe by: jlapoint@hpl3sn03.cern.ch (Jenipher Lapoint) Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Everything else will fade”