Chiu chow lemon chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 8 | Chicken breasts, boned and skinned | |
| 1 | cup | Slivered almonds |
| 2 | teaspoons | Grated lemon peel, or: finely minced lemon peel |
| ½ | cup | Lemon juice |
| 6 | tablespoons | Sugar |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Cooking oil |
| Salt and pepper | ||
| 1 | bunch | Chives |
| 4 | Garlic cloves; finely minced | |
| 1 | tablespoon | Finely minced fresh ginger |
| ¼ | cup | Chicken broth |
| 2 | tablespoons | Light soy sauce |
| ½ | teaspoon | Salt |
| 1 | cup | All-purpose flour |
| 4 | tablespoons | Unsalted butter |
Directions
CHICKEN
SAUCE
TO FINISH
ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside.
Toast the almonds in a 325 F oven until light golden, then set aside.
Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once.
Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0
Typing (mistakes and all) by: Karen Mintzias