Ning Meng Chi P'ien (Fried Chicken Slices with Sour Sauce)

Categories: China | Poultry

Serves: 4 Servings

Ingredients:

3/4 Lb Chicken breast

Instructions:
----------------------------------MARINADE----------------------------------
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soysauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil

----------------------------------COATING----------------------------------
6 tb Cornstarch
3 tb Flour

------------------------------SEASONING SAUCE------------------------------
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 Drops yellow food coloring

Procedure: 1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide
2 inch-long thin slices. Marinate with the salt, wine, soysauce,
cornstarch, water, egg yolk and pepper. Soak about 10 minutes.

2.) Mix seasoning sauce in a small bowl.

3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat
each piece of the chicken.
Deep fry the chicken slices over low heat about 1/2 minute until golden.
Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain
and remove to a platter.

4.) Heat another 1 tb of oil. Stir fry the seasoning sauce, when it boils
and thickens, splash 1 tb of hot oil to make the sauce shine. Pour the
sauce onto the fried chicken slices. Serve hot. (Garnish the platter with
some sliced lemon and parsley).

Note: If you like a more sour taste, squeeze the juice from the lemon on
the chicken slices.

Posted by [COOKIE LADY] Friom Pei Mei's Chinese Cook Book Volume II

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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