Boneless lemon chicken (ga chien don sot chanh)

Yield: 1 servings

Measure Ingredient
2 \N Chicken breasts (about 400g/ 13oz)
½ cup Flour
1 cup Chicken stock
1 large Lemon, juice of
\N \N Few drops yellow food colour
\N \N Cooking & Gourmet Echos 6/94
½ cup Cornflour
3 \N Egg whites
4 cups Oil for deep frying
\N \N Few drops lemon essence
\N \N Salt and pepper
1 tablespoon Cornflour


Skin and trim the chicken breasts and coat lightly with the flour.

Sift the remaining flour and cornflour into a bowl, add enough cold water to make a thick batter. Beat the egg whites to peaks and fold into the batter. Heat the deep oil. Coat the chicken with batter and deep-fry for about 6 mins until cooked through and the batter crisp and golden, remove and drain well.

Bring the stock to a boil in a small saucepan and add the lemon juice, colouring and lemon essence. Season to taste with salt and pepper.

Mix the tablespoon of cornflour with a little water, stir into the sauce and boil until thickened. Slice the chicken, pour on the sauce and serve at once.

(c) Copyright : Vietnam - The Pleasure of Cooking Mini-Series.

Typed or you by : Sue Rykmans. Submitted By JOELL ABBOTT On 10-24-94

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