Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to MissDaisy      

Recipe Categories:

    Helen Chen's Lemon Chicken


    Source of Recipe


    Helen Chen's Chinese Cookbook

    List of Ingredients




    4 boneless skinless chicken breasts
    2 egg
    1 teaspoon salt
    1/2 cup lemon juice -- approximate
    5/8 cup light brown sugar -- packed
    2 ginger root slice -- unpeeled
    1/4 cup cornstarch
    cornstarch -- see directions
    2 cups peanut oil -- for frying
    2 teaspoons sesame oil
    lemon slices -- for garnish
    parsley -- for garnish

    Place chicken breasts on a cutting board and remove visible fat. Flatten slightly with meat pounder. Lightly beat egg eand salt in a shallow bowl. Place the breasts in the egg mixture and turn a few times to coat evenly. Set aside for 10 minutes. Combine the lemon juice, sugar, gingerroot, 1 cup water in a small saucepan on an unlit burner. Remove a third of the mixture and combine with the 2 tablespoons of cornstarch, stirring until cornstarch is dissolved. Heat the oil over medium heat in a stir-fry pan or skillet large enough to hold the br4easts. Place cornstarch in a pie pan. Remove the breasts from the egg mixture and press into the cornstarch, coating both sides well and shaking off excess. When oil is hot, fry the breasts 8 to 10 minutes, turning until both sides are lightly browned and chicken is cooked through. Remove to a plate lined paper towels. Let drain. Cut each chicken breast into 3/4-inch wide slices. Arrange on a shallow platter and keep warm as cook the sauce. Heat the lemon mixture in the saucepan over medium heat. When it comes to a boil, stir uup the cornstarch slurry and pour it in. Stir until the sauce is thickened. Taste for tartness and add more sugar, if desired. I usually add 1 teaspoon sugar. Discard the gingerroot. Stir in the sesame seed oil. Pour the sauce over the chicken and garnis with lemon slices and parsley. Serve hot.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |