| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry, Appetizers, Chinese |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 1 |
lb |
(whole) chicken beast |
| 6 |
|
Celery leaves |
| 4 |
tb |
Chinese lemon sauce |
| 1 1/2 |
tb |
Dark soy sauce |
|
|
Lettuce leaves |
| 4 |
tb |
Cilantro leaves and stem, |
|
|
Finely chopped |
| 1 |
|
Lemon's juice |
INSTRUCTIONS
In a saucepan, put the onion, chicken breast, and celery leaves with just
enough water to cover. Bring to a slow boil; cover and simmer over medium
heat for 10 minutes. Remove from the heat and allow the chicken to cool in
the liquid. When it is cool, skin and boned the chicken and slice it.
Marinate the chicken slices and a mixture of lemon sauce and soy sauce for
45 minutes. On a serving dish, arrange the chicken slices on a bed of
lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon
juice over the chicken slices. Your guests can put some of the sliced
chicken in the middle of a lettuce leaf and roll it up like an egg roll
before eating. Makes 8 to 10 appetizer servings.
NOTE: Cilantro, also called Chinese parsley, fresh coriander, and
"fragrant
green," gives the Szechuan dish its distinctive flavor. -- Verdi
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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