Yield: 1 servings
|2||Chicken breasts (about 400g/ 13oz)|
|1 cup||Chicken stock|
|1 large||Lemon, juice of|
|Few drops yellow food colour|
|Cooking & Gourmet Echos 6/94|
|4 cups||Oil for deep frying|
|Few drops lemon essence|
|Salt and pepper|
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