---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PINEAPPLE-LEMON CHICKEN (YAN)
  Categories: Poultry, Main dish, Chinese
       Yield: 4 servings
  
       2    Whole chicken brests, split,
            Skinned and boned
     1/4 ts Salt
            Dash of black peper
       1 tb Dry sherry
 
 ------------------------LEMON SAUCE------------------------
       2 sl Canned pineapple, cut into
            Quarters
     1/4 c  Fresh lemon juice
     1/4 c  Water
       3 tb Packed brown sugar
       2 tb Rice vinegar
       1 tb Butter
       2 ts Vegetable oil
   1 1/4 ts Cornstarch
       1 ts Grated lemon peel
       1 ts Minced fresh ginger
       1 c  Bread crumbs
     1/4 c  Sesame seeds
       1    Egg, lightly beaten
  
   Preperation: Pound each chicken breast half to
   flatten. Place chicken in a bowl and add salt, pepper,
   and sherry; stir to coat. Set aside for 30 minutes.
   
   To make lemon sauce, whirl pineapple slices in a
   blender until smooth. Then combine with remaining
   sauce ingredients in a small saucepan; set aside.
   
   In a shallow bowl, combine bread crumbs ans sesame
   seeds.  Dip chicken into egg, then roll in bread
   crumbs, shaking off excess.  Set aside for 5 minutes.
   
   Cooking: Set wok in a ring stand and add oil to a
   depth of 2 inches. Place over medium-high heat until
   oil reaches 350 - 360 degrees F. Add chicken, 2 pieces
   at a time, and deep fry fdor 3 to 4 minutes or until
   golden brown and meat is no longer pink when slashed,
   turning occasionally. Lift out and drain on paper
   towels.  Place on a heatproof dish and keep warm in a
   200 degree F oven while deep-frying remaining chicken.
   
   Meanwhile, cook sauce over medium-high heat, stirring,
   until sauce boils and thickens slightly.
   
   Cut chicken into strips and arrange on a serving
   platter.  Pour sauce over chicken and garnish edge of
   platter with additional pineapple slices. Serve hot.
   
   Tip: For a crispier crust, fry the chicken a second
   time before serving.
   
   From: Martin Yan The Chinese Chef.  Copy Right 1985.
   ISBN 0-385-23412-0 Submitted By
   HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT)  On TUE, 21 MAR
   1995 150500 +0000
  
 -----

Plain Text Version of This Recipe for Printing or Saving