Ning Meng Chi Pien (Fried Chicken Slices Wit

Chicken Recipes 'To-Go'

Fried Chicken Recipes

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Ingredients:

3/4 lb chicken breast

MARINADE

1/2 tsp salt
1/2 tbsp wine
1/2 tbsp light soysauce
1 tbsp cornstarch
1 tbsp cold water
1 egg yolk
1/8 tsp pepper
8 cup oil

COATING

6 tbsp cornstarch
3 tbsp flour

SEASONING SAUCE

3 tbsp lemon juice (fresh)
3 tbsp soup stock
1/2 tsp salt
2 tsp cornstarch
1 tsp sesame oil
3 drops yellow food coloring

Instructions:

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

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)