Ning meng chi p'ien (fried chicken slices with sour sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | Lb Chicken breast | |
| ½ | teaspoon | Salt |
| ½ | tablespoon | Wine |
| ½ | tablespoon | Light soysauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Cold water |
| 1 | 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 | Drops yellow food coloring | |
Directions
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