Ingredients
2 whole chicken breasts (1 lb each)
1 oil
1 egg
3 tbsp cornstarch, plus
2 tsp cornstarch
1 3/4 tsp salt
1 tsp soy sauce
1 white pepper
1/4 cup flour
1/4 tsp baking soda
1/2 cup canned chicken broth
1/4 cup honey
3 tbsp lemon juice
2 tbsp light corn syrup
2 tbsp vinegar
1 tbsp catsup
1 garlic clove, minced
1/2 peel of a lemon
1/2 lemon, thinly sliced
Directions
Remove bones & skin from chicken breasts & dis- card. Cut each breast
into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs.
oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce,
and 1/4 tsp. white pepper; pour over the chicken. Turn chicken to
coat both sides. Cover & refrigerate 30 mins. Remove chicken from
marinade & reserve marinade. Pour oil into wok to a depth of 1-1/2
in. & heat to 350 F. Mix the reserved marinade, flour, 1/4 cup water,
2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & 1/4 tsp. of
the salt. Dip chicken pieces one at a time into this batter. Fry 2
pieces at a time for 3 mins. or until light brown. Drain on paper
towel. Increase oil temp. to 375. Return chicken to wok & fry
together approx. 2 mins, until golden brown, turning once. Drain on
paper towel. Cut each piece crosswise into 5-6 pieces. Place in
single layer on a heated platter & keep warm. To make sauce, heat the
chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil,
catsup, garlic, the remaining 1/2 tsp. salt, dash of white pepper, &
the lemon peel to boiling. Mix the remaining 1 tbs. cornstarch with 1
tbs. cold water & stir into sauce. Cook & stir until thickened,
approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken &
garnish with the lemon slices. Serve at once.
Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU
Servings: 6 servings
Lemon Chicken (Chin) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Food historians have tracked the existence of recipes back into the far past, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius describes how the ancient chefs used a wide range of aromatic flavors, including some that we all recognise such as thyme, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of recipe books which date from the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that we all know today, but rather recipes for the types of food served to the rich people of those days. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices like basil and coriander. These new spices and herbs prompted an eruption in recipe books, the majority of which are now in private libraries. The introduction of television brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Lemon Chicken (Chin) recipe.