| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | China, Poultry | 4 | Servings |
INGREDIENTS
| 3/4 | Lb Chicken breast | |
| 1/2 | ts | Salt |
| 1/2 | tb | Wine |
| 1/2 | tb | Light soysauce |
| 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
MARINADE COATING SEASONING SAUCE Procedure: 1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soysauce, 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 tb of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 tb 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. Posted by [COOKIE LADY] Friom Pei Mei's Chinese Cook Book Volume II File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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