| 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
A Message from our Provider:
“As a former fetus, I oppose abortion…”