Lemon chicken (04/26/93)
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Lemon chicken (04/26/93)
  Lemon    Chicken    Poultry  
Last updated 6/12/2012 12:44:33 AM. Recipe ID 4032. Report a problem with this recipe.
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      Title: Lemon chicken (04/26/93)
 Categories: Poultry
      Yield: 4 Servings
      2    Whole chicken breasts
    1/3 c  Water chestnut powder
    1/3 c  Lemon sauce
      5 c  Vegetable oil
      1 tb Water
    1/2 tb Sugar
           Cornstarch paste
  Preparation:  Pull chicken skin from breasts, then carefully pull
  meat from breast bone, keeping meat intact.  Thin inner filet will
  come off separately.  Cut meat across the grain into strips about
  3/4" wide by 1 1/2" long.  Put water chestnut powder in bowl large
  enough to hold chicken, & deep enough to keep powder from flying
  around.  Add chicken pieces a few at a time, tossing gently to
  thoroughly coat each piece; they should be entirely white.  Leave
  them in bowl while you prepare sauce. Sauce: In small saucepan, mix
  prepared lemon sauce (we suggest Mee Chun brand from Hong Kong),
  water & sugar.  Bring to boil; reduce heat & simmer for 2 minutes.
  Just before serving, thicken with cornstarch paste to consistency of
  a fudge sauce. Deep-frying: In deep-fryer or wok, slowly heat oil to
  deep-frying temperature. (Don't let oil smoke.) Test with piece of
  chicken: it should reach a medium brown in about 35 seconds. Fry
  chicken in batches of 5-6 pieces at a time; drain.  Place on serving
  plate, keeping warm until ready to serve.  Pour lemon sauce over
  chicken at last minute. Serves 4

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Recipe ID 4032 (Apr 03, 2005)

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