Chicken in lemon-plum sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Peanut oil |
| 6 | ounces | Rice noodles |
| 2 | pounds | Chicken breasts, boned and cut into chunks |
| MARINADE: 2 tablespoon sherry | ||
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Mix vegetable season |
| 2 | teaspoons | Fresh ginger, grated |
| 1 | teaspoon | Honey |
| BATTER: 1 tablespoon oil | ||
| 1 | cup | Whole wheat or rice flour |
| ½ | cup | Arrowroot |
| ½ | teaspoon | Soy sauce |
| 1 | teaspoon | Baking powder |
| 2 | cups | Ice water |
| LEMON PLUM SAUCE: | ||
| 1 | tablespoon | Oil |
| ¼ | Inch ginger root, mashed | |
| 1 | Clove garlic, crushed | |
| 2 | tablespoons | Honey |
| 2 | cups | Chicken broth |
| ½ | cup | Lemon juice |
| ¾ | cup | Bottled plum sauce |
| 1 | pinch | Salt |
| 2 | tablespoons | Sherry |
| 2½ | tablespoon | Arrowroot |
| 1 | Grated lemon peel | |
| 1 | pinch | Salt |
Directions
Combine ingredients for marinade, and marinate chicken for at least ½ hour. Mix together ingredients for batter; set aside. In sauce pan, combine ingredients for plum sauce and heat over medium heat, stirring occasionally; set aside, but keep warm. Heat peanut oil in wok or frying pan until very hot, about 400 degrees; deep fry noodles until puffed, about ½ minute; drain; set aside. Drain chicken and dip in batter. Deep fry chicken in 350 degree oil for 5 minutes or until golden brown. Place noodles on a plate. Arrange lemon slices around on noodles. Put chicken in center. Pour hot plum sauce over chicken. Serve