💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › recipe170.… captured on 2022-06-11 at 21:55:51.
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---------- Recipe via Meal-Master (tm) v8.03
Title: CHICKEN WITH LEMON SAUCE (CANTONESE)
Categories: Poultry
Yield: 4 Servings
3/4 lb Skinless boneless chicken br
-----marinade-----
1/2 ts Salt
2 ts Rice wine; or dry sherry
1 ts Soy sauce
1 Egg yolk
1/8 ts Pepper
-----lemon sauce-----
1/4 c Sugar
1/4 c Chicken broth
2 tb Water
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil; (or vegetable oi
Juice of one lemon; (about 1
-----for frying-----
6 tb Cornstarch
2 tb All-purpose flour
8 c Oil; for deep-frying
1 tb Vegetable oil
1 Sliced lemon; if desired
Recipe by: jlapoint@hpl3sn03.cern.ch (Jenipher
Lapoint) Cut chicken breasts into very thin 2" by
1-1/2" slices. Combine marinade ingredients in a
medium bowl. Add chicken; mix well. Let stand 15
minutes Combine ingredients for lemon sauce in a small
bowl; mix well and set aside Mix flour and cornstarch
in a medium bowl. Dip chicken in flour mixture to
coat. Heat 8 cups oil in a wok over medium-high heat
to 350 degrees F (175 degrees C). Reduce heat to low.
Carefully lower flour-coated chicken into hot oil with
a slotted metal spoon. Deep fry 30 seconds to a
minute, until chicken is light golden. Remove chicken
with a slotted spoon, draini well over wok. Arrange
on a platter. Remove oil from wok except 1 teaspoo
Heat oil remaining in wok over medium heat. Stir
Lemon Sauce into hot oil. Bring to a boil. When sauce
thickens slightly, add 1 tablespoon vegetable to make
sauce glossy. Stir sauce and pour over chicken.
Garnish with lemo slices and serve immediately.
Makes 4 servings.
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