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    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.





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