Lemon chicken #3
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Lemon chicken #3
  Lemon    Chicken    Chinese  
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54318. Report a problem with this recipe.
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      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.

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Recipe ID 54318 (Apr 03, 2005)

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