Chinese lemon chicken
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Chinese lemon chicken
  Chinese    Lemon    Chicken  
Last updated 6/12/2012 1:14:50 AM. Recipe ID 43931. Report a problem with this recipe.
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      Title: Chinese lemon chicken
 Categories: Chicken, Chinese
      Yield: 6 Servings
      2 tb 14-spice and herb blend
      2 tb No-salt steak sauce
      3 tb Dry sherry
      3 tb Sesame oil
      2    Egg whites, lightly beaten
      6    Boned and skinned chicken
           -breasts, halved
           Vegetable oil for deep
    1/4 c  Unsalted butter or
           -margarine, divided
    1/2 c  Green onions, sliced (with
      3 c  Carrots, julienned
      1 tb Corn starch
      1 c  Milk
      3 tb Lemon juice
      3 c  Cooked rice
  In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
  sesame oil, and egg whites.  Coat chicken in mixture, dipping twice.
  Refrigerate chicken for 30 minutes. Heat several inches of oil to 365
  F in a large saucepan or deep fryer.  Fry coated chicken, in batches,
  for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons
  butter in medium saucepan over medium heat.  Cook onion until soft;
  add carrot and cook until tender-crisp, about 5 minutes; set aside.
  Melt remaining 2 tablespoons butter in small saucepan over medium
  heat; mix in corn starch; remove from heat.  Gradually add milk,
  stirring until smooth. Bring to a boil over high heat, stirring
  constantly. Reduce heat and boil gently for 2 minutes.  Remove from
  heat and stir in lemon juice. Pour sauce over chicken and serve with
  vegetables and rice.
  Makes about 6 servings.

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Recipe ID 43931 (Apr 03, 2005)

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