===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:36)             Number: 379
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Lemon Chicken                  Conf: (37) Home Cooki
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            Lemon Chicken

          3 whole chicken breasts, split, bone, skin
          Marinade:
          1/4 c. water
          1 T. dry sherry
          1/4 t. garlic powder
          1/4 t. salt
          Pinch Chinese Five-Spice Powder
          Batter:
          1/2 c. flour
          1 c. cornstarch
          1/4 t. baking powder
          1 c. water
          1 t. vegetable oil
          Lemon Sauce:
          1 lemon
          1 c. water
          1/2 c. Rose's Lime Juice
          3/4 c. sugar
          1/4 t. salt
          2 drops yellow food color
          Other ingredients;
          Cornstarch
          Vegetable oil for deep frying
          Cornstarch paste
          1 T. vegetable oil
          1 c. shredded lettuce
          Lemon slices
          Maraschino cherries, halved

          Lightly score both sides of the chicken breasts making a
          criss-cross pattern.  Combine marinade ingredients with
          chicken and let stanf for 10 minutes.  In a bowl, place
          batter ingredients except oil.  Using a whisk, beat
          continuously until the consistency of a heavy cream is
          reached.  Stir in oil, mix well and let stand for 20
          minutes.  Cut lemon in fourths, squeeze juice (discarding
          seeds) into a saucepan, dropping lemon into pan as well.
          Stir in remaining sauce ingredients, bring to a boil,
          remove and set aside.  To deep fry, remove chicken from
          marinade and lightly coat with cornstarch.  Heat 4 cups
          oil in a wok or electric deep fat fryer to 275-300
          degrees.  Coat chicken in batter, draining off excess.
          Lower into wok by sliding pieces down the sides, deep fry
          for 3-4 minutes (about 80% done) until a crust is formed.
          Remove and drain.  (This procedure may be done in
          advance).  Then, Reheat lemon sauce, stir in 2-3 Tbsp.
          cornstarch paste and cook until thickened.  Stir in 1
          Tbsp. oil and keep warm.  Deep fry AGAIN: raside oil
          temperature in wok to 350 degrees, discarding any pieces
          of batter from the first frying.  Add chicken, all at once
          and cook for 3-4 minutes until golden brown.  Remove and
          drain.  To serve, place lettuce on a large serving
          platter.  Cut chicken into 4 pieces crosswise and place on
          the lettuce bed.  Spoon sauce over chicken and garnish
          with lemon slices and cherries.  Offer any extra sauce at
          the table.  Serves 4.  DOUBLE UP ON LEMON SAUCE RECIPE,
 
          IT'S GOOD AND CAN BE STORED (IF THERE'S ANY LEFT) IN THE
          REFRIGERATOR FOR OTHER USES!  The chicken is supposed to
          be crunchy, therefore...the double deep fry technique is
          used.

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