---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON CHICKEN #4
  Categories: Chinese, Chicken
       Yield: 6 servings
  
       3    Whole skinned/boned chicken
            -breasts
       1 tb Vodka
     1/2 ts Sesame oil
       1    Egg white
     3/4 c  Sugar
       1 tb Cornstarch
     1/2 c  White vinegar
            Grated lemon rind
       1    Whole juiced lemon
     1/4 c  Chicken stock
       1    Cleaned carrot
       1    Trimmed scallion
     1/4 c  Thin cut green pepper
     1/4 c  Drained pineapple
     3/4 c  Water chestnut powder
            Peanut oil for frying
     1/2 ts Lemon extract
  
   Combine the vodka, sesame oil and lightly beaten egg
   white in a bowl. Add the chicken breasts and set
   aside. Combine the sugar, cornstarch, vinegar, lemon
   rind and lemon juice in a saucepan. Bring to a boil,
   stirring. Add the chicken broth and return to a boil.
   Cut the carrot into 2-inch lengths. Cut the pieces
   into thin slices. Cut the scallion into thin slices.
   Add the carrot, scallion, green pepper and pineapple
   chunks to the sauce. Bring to a boil and set aside.
   Heat the oil for deep frying. Dip the chicken pieces
   into the water chestnut powder and shake off any
   excess. Cook the chicken pieces in the oil for about
   10 minutes, or until the coating is crisp and the
   chicken is cooked through.
   
   Place each piece of chicken on a flat surface. Using a
   sharp knife, cut it crosswise into 1-2 inch lengths.
   Arrange the pieces on a platter. Heat the sauce, add
   the lemon extract, and pour it over the chicken. Serve
   immediately.
  
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