Chiu chow lemon chicken
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chiu chow lemon chicken
  Lemon    Chicken    Chinese  
Last updated 6/12/2012 12:53:38 AM. Recipe ID 15476. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chiu chow lemon chicken
 Categories: Chinese, Chicken
      Yield: 4 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      8    Chicken breasts, boned and
           - skinned
      1 c  Slivered almonds
      1 bn Chives
      4    Garlic cloves; finely minced
      1 tb Finely minced fresh ginger

MMMMM---------------------------SAUCE--------------------------------
      2 ts Grated lemon peel, or:
           - finely minced lemon peel
    1/2 c  Lemon juice
      6 tb Sugar
    1/4 c  Chicken broth
      2 tb Light soy sauce
    1/2 ts Salt

MMMMM-------------------------TO FINISH------------------------------
      2 tb Cornstarch
    1/4 c  Cooking oil
           Salt and pepper
      1 c  All-purpose flour
      4 tb Unsalted butter
 
  ADVANCE PREPARATION: Dip each chicken breast in water and then gently
  flatten with a meat pounder or rolling pin until the breast increases
  in size by about one-third.  Set aside. Toast the almonds in a 325 F
  oven until light golden, then set aside. Mince the chives and set
  aside. Combine the garlic and ginger and set aside. In a small bowl
  combine the sauce ingredients and mix well. LAST-MINUTE COOKING:
  Combine the cornstarch with an equal amount of cold water. Preheat
  the oven to warm. Place a small noncorrosive skillet or saucepan over
  medium heat.  Add 1 tablespoon cooking oil and then garlic and
  ginger.  Saute briefly, then add the sauce. Bring to a low boil and
  reduce the heat to simmer. Sprinkle the chicken on both sides with a
  little salt and pepper. Dust with flour, shaking off any excess.
  Place a 12-inch skillet over high heat. When hot, add the butter and
  remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or
  4 chicken pieces at a time. Cook for about 1 minute on each side. The
  chicken is done when the meat turns color and feels firm to the touch
  (do not overcook).  Transfer the chicken to a heated platter or
  dinner plates and keep warm in the oven while you cook the remaining
  chicken. Bring the sauce back to a low boil and stir in a little of
  the cornstarch mixture to lightly thicken it.  Spoon the sauce over
  the chicken. Sprinkle the almonds and chives on top.  Serve at once.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 15476 (Apr 03, 2005)

[an error occurred while processing this directive]