Title: Cantonese lemon chicken
 Categories: Poultry, Mc
      Yield: 1 Servings
 
      8    Chinese black mushrooms
      2    Lemons
    1/4 c  Shredded bamboo shoots
      1 ts Lemon extract
      4 ts Sugar
      2 ts Light soy sauce
    1/4 c  Chicken stock or water
  2 1/2 ts Dark soy sauce
      1    Chicken; about 3 lbs
           Oil for frying
      1 ts Peanut oil
    1/2 ts Salt or to taste
    1/4 c  Shredded gingerroot (yes;
           -this is correct)
    1/4 c  Rendered chicken fat
      2 ts Cornstarch mixed with 1
           -teaspoons water
 
  Soak the mushrooms in water for 30 minutes or until they are soft.
  Drain and shred finely. discard the tough stems.
  
  Remove the skin from one of the lemons and shred it into strips the
  size of a matchstick. Finely grate the skin of the remaining lemon.
  Squeeze the juice from both lemons.
  
  In a bowl combine the mushrooms, bamboo shoots, shredded and grated
  lemon skins, lemon juice, lemon extract, sugar, light soy sauce,
  chicken stock, and 1 tbsp. of the dark soy sauce.
  
  Split the chicken in half. Dry with paper towels and rub with the
  remaining dark soy sauce. Allow the chicken to stand for 10 minutes.
  
  In a skillet heat the oil to 375 deg F and deep-fry the chicken for 5
  minutes on each side. Cut the chicken into 1 1/2- by 1-inch pieces and
  place them on a serving dish.
  
  heat a wok or skillet over high heat until a drop of water immediately
  sizzles into steam. Add the peanut oil, salt, and gingerroot. Stir for
  about 30 seconds or until the gingerroot browns slightly. Lower heat
  to medium and add the lemon sauce mixture. Stir for 2 minutes to
  blend the flavors.
  
  Add the chicken fat and stir for 1 minute. Add the cornstarch mixture
  to thicken the gravy, stirring constantly.
  
  Pour the sauce over the chicken in the serving dish.
  
  Recipe