Title: Lemon Chicken
Categories: None
Yield: 1 Servings

4 Whole chicken breasts, boned
-and skinned
2 tb Light soy sauce
1/4 ts Sesame oil
1 ts Salt
1 tb Gin or vodka
3 Egg whites, beaten until
-frothy
1 c Water chestnut flour or
-powder
Peanut or salad oil
3/4 c Granulated sugar
1/2 c White vinegar
1 c Chicken stock
1 tb Cornstarch
2 tb Water
1 ts Msg (my note, I leave this
-out and use a pinch of salt
-instead)
1 Lemon , Juice of
1 Lemon, Thin yellow rind of,
-finely chopped
1/4 Head iceberg lettuce, finely
-shredded
3 sm Carrots cut in thnnest
-possible strips (julienne)
1/2 lg Green pepper, cut in
-thinnest possible strips
-(julienne)
3 Green onions cut in thinnest
-possible strips (julienne)
1/2 c Shredded canned pineapple
1 Bottle (1-oz.) lemon extract

This is in answer to the request for a sweet and sour sauce...this recipe
is from the New York Times International Cookbook. I've prepared it a few
times...not only does it taste out of this world, it looks beautiful and is
a fabulous recipe to make for company. The sauce is a sweet and pungent
lemon sauce...and the blurb that follows is from the book.

One of the most interesting of Chinese dishes is a creation of highly
skilled chef Lee Lum. Called simply Lemon Chicken, it consists of boneless
chicken breast, coated with water chestnut powder, crisply fried, and
served over crisp vegetables in a sweet and pungent lemon sauce whose
extraordinary flavor comes from the ounce of lemon extract that is added at
the last moment. The recipe is given here for home cooks who would like to
duplicate Lee Lum's triumph.

Place the chicken in a shallow earthenware dish or bowl. Combine soy sauce,
sesame oil, salt & gin or vodka and pour over the chicken. Toss to coat and
let sit 30 minutes.

Drain the chicken and discard the marinade. Add the chicken pieces to the
bean egg whites and toss to coat. Place the water chestnut flour on a plate
and use to coat the chicken pieces.

Add the peanut oil to a skillet to a depth of 1/2 inch and heat to 350. Add
the chicken pieces, a few at a time if necessary, and brown on both sides.
Drain.

Meanwhile, place the sugar, vinegar, stock, cornstarch mixed with water,
msg, and lemon juice and rind in a small pan. Bring to a boil and cook
stiriring until the mixture thickens.

Cut the drained chicken into 1-inch crosswise slices and plae i ton top of
hte shredded lettuce on a serving platter. If necessary, keep warm in a 200
degree oven.

Add the vegetables and pineapple to the sauce. Remove from heat and stir in
the lemon extract. Pour over the chicken
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Tue, 14 Jan 1997.