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

      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.

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Recipe ID 15476 (Apr 03, 2005)

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