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Lemon Chicken (ning Mung Ja Gai Yuk)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Chicken, Chinse 2 Servings

INGREDIENTS

1/4 c Corn starch
1/4 c Flour
1 Egg
1/4 c Water
1/4 c Sugar
1/4 c Lemon juice
1/4 c Water
2 Yellow food coloring
optional
1 T Corn starch
2 T Water
1 lb Chicken breast, sliced
lenghtwise
Peanut oil for deep frying
2 c Lettuce, shredded
1 Lemon, thinly sliced

INSTRUCTIONS

Mix corn starch, flour and egg. Add enough water to make smooth batter
Bring sugar, lemon juice, water and food coloring to a boil. Mix
cornstarch with water and add gradually to boiling mixture until  sauce
thickens. Cover and reduce heat to warm. Heat oil to 375F. Dip  chicken
in coating and drop into oil. Brown in oil for 3-4 minutes.  If pot is
small, fry in two batches so that temperature of oil does  not drop too
much on addition of meat, and allow oil to reheat  between batches.
When second batch is almost done, put first batch  back in to reheat.
Remove meat from oil, drain on paper towels. Serve  on bed of shredded
lettuce with sauce over or on side. Garnish with  sliced lemon.
Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to
recipelu-digest Volume 01 Number 226 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997

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