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Receta Chicken With Lemon Sauce (Cantonese)
by Global Cookbook

Chicken With Lemon Sauce (Cantonese)
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Ingredientes

  • 3/4 lb Skinless Boneless Chicken Breasts
  • 1/2 tsp Salt
  • 2 tsp Rice Wine, or possibly dry sherry
  • 1 tsp Soy Sauce
  • 1 x Egg Yolk
  • 1/8 tsp Pepper
  • 1/4 c. Sugar
  • 1/4 c. Chicken Broth
  • 2 Tbsp. Water
  • 1/2 tsp Salt
  • 2 tsp Cornstarch
  • 1 tsp Sesame Oil, (or possibly vegetable oil) Juice Of One Lemon, (about 1/4 c.)
  • 6 Tbsp. Cornstarch
  • 2 Tbsp. All-Purpose Flour
  • 8 c. Oil, for deep-frying
  • 1 Tbsp. Vegetable Oil
  • 1 x Sliced Lemon, if you like

Direcciones

  1. Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade ingredients in a medium bowl. Add in chicken; mix well. Let stand 15 min.
  2. Combine ingredients for lemon sauce in a small bowl; mix well and set aside.
  3. Mix flour and cornstarch in a medium bowl. Dip chicken in flour mix tocoat. Heat 8 c. oil in a wok over medium-high heat to 350 degrees F
  4. (175 degrees C). Reduce heat to low. Carefully lower flour-coated chickeninto warm oil with a slotted metal spoon. Deep fry 30 seconds to a minute, till chicken is light golden brown. Remove chicken with a slotted spoon, drainingwell over wok. Arrange on a platter. Remove oil from wok except 1 tsp..
  5. Heat oil remaining in wok over medium heat. Stir Lemon Sauce into warm oil.
  6. Bring to a boil. When sauce thickens slightly, add in 1 Tbsp. vegetable oilto make sauce glossy. Stir sauce and pour over chicken. Garnish with lemonslices and serve immediately.
  7. Makes 4 servings.