CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
3/4 |
lb |
Chicken breast |
1/2 |
ts |
Salt |
1/2 |
tb |
Wine |
1/2 |
tb |
Light soy sauce |
1 |
tb |
Cornstarch |
1 |
tb |
Cold water |
1 |
|
Egg yolk |
1/8 |
ts |
Pepper |
8 |
c |
Oil |
6 |
tb |
Cornstarch |
3 |
tb |
Flour |
3 |
tb |
Lemon juice (fresh) |
3 |
tb |
Soup stock |
1/2 |
ts |
Salt |
2 |
ts |
Cornstarch |
1 |
ts |
Sesame oil |
3 |
|
Drops yellow food coloring |
INSTRUCTIONS
FOR MARINADE
FOR COATING
FOR SEASONING SAUCE
1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long
thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water,
egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a
small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use
it to coat each piece of the chicken. Deep fry the chicken slices over low
heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the
chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat
another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and
thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce
onto the fried chicken slices. Serve hot. (Garnish the platter with some
sliced lemon and parsley). Note: If you like a more sour taste, squeeze the
juice from the lemon on the chicken slices.
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