INGREDIENTS

INSTRUCTIONS

This is one of the most appealing and unique recipes in Chinese cook- ing
that goes by this name.
Preparation:  Pull chicken skin from breasts, then carefully pull meat from
breast bone, keeping meat intact. Thin inner filet will come off
separately. Cut meat across the grain into strips about 3/4" wide by 1 1/2"
long.  Put water chestnut powder in bowl large enough to hold chicken, &
deep enough to keep powder from flying around. Add chicken pieces a few at
a time, tossing gently to thoroughly coat each piece; they should be
entirely white.  Leave them in bowl while you prepare sauce.
Sauce:  In small saucepan, mix prepared lemon sauce (we suggest Mee Chun
brand from Hong Kong), water & sugar. Bring to boil; reduce heat & simmer
for 2 minutes. Just before serving, thicken with cornstarch paste to
consistency of a fudge sauce.
Deep-frying:  In deep-fryer or wok, slowly heat oil to deep-frying
temperature.  (Don't let oil smoke.)  Test with piece of chicken: it should
reach a medium brown in about 35 seconds. Fry chicken in batches of 5-6
pieces at a time; drain.  Place on serving plate, keeping warm until ready
to serve.  Pour lemon sauce over chicken at last minute.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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