| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 4 | Whole chicken breasts, boned and skinned | |
| 2 | tb | Light soy sauce |
| 1/4 | ts | Sesame oil |
| 1 | ts | Salt |
| 1 | tb | Gin or vodka |
| 3 | Egg whites, beaten until frothy | |
| 1 | c | Water chestnut flour or powder |
| Peanut or salad oil | ||
| 3/4 | c | Granulated sugar |
| 1/2 | c | White vinegar |
| 1 | c | Chicken stock |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 1 | ts | Msg (my note, I leave this out and use a pinch of salt instead) |
| 1 | Lemon , Juice of | |
| 1 | Lemon, Thin yellow rind of, finely chopped | |
| 1/4 | Head iceberg lettuce, finely shredded | |
| 3 | sm | Carrots cut in thnnest possible strips (julienne) |
| 1/2 | lg | Green pepper, cut in thinnest possible strips (julienne) |
| 3 | Green onions cut in thinnest possible strips (julienne) | |
| 1/2 | c | Shredded canned pineapple |
| 1 | Bottle (1-oz.) lemon extract |
INSTRUCTIONS
This is in answer to the request for a sweet and sour sauce...this recipe is from the New York Times International Cookbook. I've prepared it a few times...not only does it taste out of this world, it looks beautiful and is a fabulous recipe to make for company. The sauce is a sweet and pungent lemon sauce...and the blurb that follows is from the book. One of the most interesting of Chinese dishes is a creation of highly skilled chef Lee Lum. Called simply Lemon Chicken, it consists of boneless chicken breast, coated with water chestnut powder, crisply fried, and served over crisp vegetables in a sweet and pungent lemon sauce whose extraordinary flavor comes from the ounce of lemon extract that is added at the last moment. The recipe is given here for home cooks who would like to duplicate Lee Lum's triumph. Place the chicken in a shallow earthenware dish or bowl. Combine soy sauce, sesame oil, salt & gin or vodka and pour over the chicken. Toss to coat and let sit 30 minutes. Drain the chicken and discard the marinade. Add the chicken pieces to the bean egg whites and toss to coat. Place the water chestnut flour on a plate and use to coat the chicken pieces. Add the peanut oil to a skillet to a depth of 1/2 inch and heat to 350. Add the chicken pieces, a few at a time if necessary, and brown on both sides. Drain. Meanwhile, place the sugar, vinegar, stock, cornstarch mixed with water, msg, and lemon juice and rind in a small pan. Bring to a boil and cook stiriring until the mixture thickens. Cut the drained chicken into 1-inch crosswise slices and plae i ton top of hte shredded lettuce on a serving platter. If necessary, keep warm in a 200 degree oven. Add the vegetables and pineapple to the sauce. Remove from heat and stir in the lemon extract. Pour over the chicken Posted to TNT - Prodigy's Recipe Exchange Newsletter, by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Tue, 14 Jan 1997.
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