INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 4106
Calories From Fat: 3904
Total Fat: 441.5g
Cholesterol: 118.5mg
Sodium: 374.2mg
Potassium: 256.7mg
Carbohydrates: 19.8g
Fiber: <1g
Sugar: <1g
Protein: 28.3g