Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | A superb appetizer or snack from Dante Rota, executive chef at the |
\N \N | Windsor Arms. |
2 eaches | Chickens Breasts; skin and bones removed; cut into 1/2-inch wide strips |
2 eaches | Garlic Cloves; grated |
1 each | Onion; green; chopped |
1 each | Ginger piece (3-inch); fresh; cut in thin slices; marinated in vinegar 1 week then drained |
2 eaches | Tb Soya Sauce |
1¼ cup | White Wine |
1 each | Tb Cognac |
\N \N | COMBINE above ingredients; mix well. |
\N \N | MARINATE in fridge 5-6 hours. |
⅓ cup | Lemon Juice |
⅓ cup | Sugar |
⅓ cup | Soya Sauce |
1 teaspoon | Cornstarch; mixed with 1 tb water |
¼ cup | Cornstarch |
½ cup | Oil for deep frying |
½ each | Lemon; juice of |
\N x | Chopped Chives; garnish |
COMBINE lemon juice, sugar and soya sauce in small saucepan. Bring to a boil. lower heat and simmer 10 minutes. Add cornstarch/water mixture; stir in sauce. Raise heat; bring to gentle boil, whisking constantly. Boil 1 minute. Keep warm. LIFT chicken pieces out of marinade with slotted spoon. Do NOT wipe off; some marinade should stick to chicken. Roll chicken in cornstarch; deep fry in hot oil until golden, about 2 minutes. Drain on paper towels. Sprinkle with lemon juice and chives. Serve sauce on side. SERVES 4 as appetizer.
Submitted By SAM LEFKOWITZ On 10-25-94