Yield: 4 servings
|¾ \N||Lb Chicken breast|
|½ tablespoon||Light soysauce|
|1 tablespoon||Cold water|
|1 \N||Egg yolk|
|3 tablespoons||Lemon juice (fresh)|
|3 tablespoons||Soup stock|
|1 teaspoon||Sesame oil|
|3 \N||Drops yellow food coloring|
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