---------- 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 and 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
[email protected] (ERIC HUNT) On TUE, 21 MAR
1995 150500 +0000
-----
