Chinese Lemon Chicken

Recipe Ingredients

2 tablespoons	30ml	-- ¥
14		Spice and herb blend
2 tablespoons	30ml	No-salt steak sauce
3 tablespoons	45ml	Dry sherry
3 tablespoons	45ml	Sesame oil
2		Egg whites - lightly beaten
6		Boned and skinned chicken - breasts, halved
		Vegetable oil for deep - frying
1/4 cup	49g / 1.7oz	Unsalted butter or - margarine, divided
1/2 cup	31g / 1.1oz	Green onions - sliced (with
3 cups	330g / 11oz	Carrots - julienne
1 tablespoon	15ml	Corn starch
1 cup	237ml	Milk
3 tablespoons	45ml	Lemon juice
3 cups	480g / 16oz	Cooked rice

Recipe Instructions

In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice.

Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat.

Gradually add milk, stirring until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice.

Woman's Day MEALS IN MINUTES August 1985

Source:
Jeff Smith

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