| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts (boneless, skinless) |
|
|
Salt |
|
|
Pepper |
| 3 |
c |
Oil; for frying |
| 1 |
c |
Self-rising flour |
| 1/2 |
c |
Chestnut flour OR cornstarch |
| 1/2 |
ts |
Baking powder |
| 1 |
|
Egg |
| 1 1/3 |
c |
Water |
| 1/2 |
c |
Sweet orange marmalade |
| 1/2 |
c |
Lemonade concentrate |
INSTRUCTIONS
Trim the chicken breasts of any fat and sinew. Season each piece with salt
and pepper. Prepare the batter. Combine the flours and baking powder in a
bowl. Beat the egg with the water, and quickly beat these liquid
ingredients into the dry ones. In a double boiler, combine the marmalade
and lemonade concentrate to make a sauce. Mix until smooth. Heat. Heat the
oil to 375 F in a shallow frying pan. Dip chicken breasts in the batter and
place them in the oil. Reduce the heat to 325 F and fry the breasts,
turning frequently, for 2-3 minutes, or until golden brown. Pour the heated
sauce over the chicken breasts and serve at once.
Temperature(s): HOT Effort: AVERAGE Time: 00:25 Source: CHRISTINE LEE'S
Comments: THUNDERBIRD HOTEL COLLINS AVE, Comments: MIAMI BEVERAGE: TEA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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