| 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.
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