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Monday, July 11, 2011

Lemon Chicken

3/4 lb chickn breast
4 Tbsp cornstarch
3 Tbsp flour
1/2 Tbsp light soy sauce
1 Tbsp water
1 egg yolk
1/8 tsp pepper
3 Tbsp sugar
3 Tbsp lemon juice
3 Tbsp soup stock
1/8 tsp salt
1 tsp sesame oil
oil for cooking

slice skinless chicken breast meat into thin slices, about 1 inch wide and 2 inches long. combine the following for marinade: light soy sauce, 1 Tbsp cornstarch, cold water, egg yolk and pepper. marinate chicken pieces in the mixture. meanwhile combine the following for seasoning sauce in a bowl: sugar, lemon juice, soup stock, salt, 2 Tbsp cornstarch and sesame oil. set aside. mix 6 Tbsp cornstarch and 3 Tbsp flour on a plate. use this to coat each piece of marinated chicken. fry the chicken slices in oil over low heat until golden brown. drain and remove to a platter. heat the seasoning sauce in a small saucepan. when it boils and thickens pour the sauce over the cooked chicken and serve hot.

-Diann Landeen
Hidden Valley Cook's Book

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