2 c Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
-sherry
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c Whole wheat or rice flour
1/2 c Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c Ice water
LEMON PLUM SAUCE:
1 tb Oil
1/4 Inch ginger root, mashed
1 Clove garlic, crushed
2 tb Honey
2 c Chicken broth
1/2 c Lemon juice
3/4 c Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1 Grated lemon peel
1 pn Salt
Combine ingredients for marinade, and marinate chicken
for at least 1/2 hour. Mix together ingredients for
batter; set aside. In sauce pan, combine ingredients
for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut
oil in wok or frying pan until very hot, about 400
degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in
batter. Deep fry chicken in 350 degree oil for 5
minutes or until golden brown. Place noodles on a
plate. Arrange lemon slices around on noodles. Put
chicken in center. Pour hot plum sauce over chicken.
Serve
