Ning meng chi p'ien (fried chicken slices with sour sauce)

Yield: 4 servings

Measure Ingredient
¾ \N Lb Chicken breast
½ teaspoon Salt
½ tablespoon Wine
½ tablespoon Light soysauce
1 tablespoon Cornstarch
1 tablespoon Cold water
1 \N Egg yolk
⅛ teaspoon Pepper
8 cups Oil
6 tablespoons Cornstarch
3 tablespoons Flour
3 tablespoons Lemon juice (fresh)
3 tablespoons Soup stock
½ teaspoon Salt
2 teaspoons Cornstarch
1 teaspoon Sesame oil
3 \N Drops yellow food coloring

MARINADE

COATING

SEASONING SAUCE

Procedure: 1.) After removing the chicken skin, cut into 1 - ½ inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soysauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes.

2.) Mix seasoning sauce in a small bowl.

3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken.

Deep fry the chicken slices over low heat about ½ minute until golden.

Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter.

4.) Heat another 1 tb of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 tb of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices.

Posted by [COOKIE LADY] Friom Pei Mei's Chinese Cook Book Volume II

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