Lemon chicken #3
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Lemon chicken #3
  Lemon    Chicken    Chinese  
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54318. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Lemon chicken #3
 Categories: Chinese, Chicken
      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
 
  This is one of the most appealing and unique recipes in Chinese cook-
  ing that goes by this name.
  
  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.
 




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 54318 (Apr 03, 2005)

[an error occurred while processing this directive]