*  Exported from  MasterCook II  *
 
                            Tina’s Lemon Chicken
 
 Recipe By     :
  Serving Size  : 4    Preparation Time :0:00
  Categories    : Poultry                          Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    2      tablespoons   Oil
    4      tablespoons   Sugar
    5      tablespoons   Lemon juice
    4      teaspoons     Dry sherry
    1      teaspoon      Minced fresh ginger
      1/2  cup           Chicken  broth
    2                    Whole chicken breast -- boned
                         Skinned
    2                    Lemons -- juices
      2/3  cup           Ea. flour & cornstarch
    2      teaspoons     Cornstarch mixed with
    4      tablespoons   Water
   10      slices        Lemon
    3                    To 4 c oil for frying
 
 Heat the oil in a small saucepanand 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 copmbine 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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