Yield: 4 Servings
|5 tablespoons||Lemon juice|
|4 teaspoons||Dry sherry|
|1 teaspoon||Minced fresh ginger|
|½ cup||Chicken broth|
|2||Whole chicken breasts; boned, skinned|
|2||Lemons; juice of|
|2 teaspoons||Cornstarch mixed with|
|10 slices||Lemon (up to)|
|4 cups||Oil for frying|
Date: Sun, 18 Feb 96 23:18:00 UTC 0000 This is from one on my favorite Chinese restaurants: Heat the oil in a small saucepan and add the lemon juice, sugar, sherry, ginger and broth.
Bring to a boil and then reduce and let simmmer for 1 minute. Sauce should sit for at least 6 hours or overnight. Wash and dry chicken breasts. In a bowl combine the flour & cornstarch. Dip Bring oil to 375 degrees in a wok or fryer. Dip breasts into lemon juice and then in flour mixture. Cook until golden brown and cooked thru. Drain well and cut into serving peices.
Keep warm. Reheat the lemon sauce wityh a few slices lemon. When it bubbles and the cornstarch/water mixture and stir constantly until thickened and clear. Pour over chicken and garnish with additional slices lemon. serve with or over rice. Source: Ying's Restaurant, NYC.
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MARINATE AT LEAST 6 HOURS
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