1 no ingredients
Directions
2 lb chicken breasts -- cut in
: -1 1/2" pieces
3 T soy sauce
1/4 t salt
: Mix above together; set
: aside -- marinate 30 mins
2 egg whites-lightly beaten
2/3 c cornstarch
2/3 c flour
: peanut oil
: shredded lettuce
: Sauce
2/3 c sugar
2 T cornstarch
1/2 c white vinegar
1 c chicken broth
2 T lemon juice
1 lemon peel -- julienne
3 green onions -- julienne
2 md carrots -- julienne
1 md green pepper -- julienne
8 oz pineapple -- crushed, own
: juice
: well drained
1 oz pure lemon extract
Drain and discard chicken marinade. Toss chicken with egg whites.
Combine cornstarch and flour; roll chicken in mixture. Heat oil and
cook chicken until brown and crisp. Keep warm.
SAUCE:
Combine sugar and cornstarch in saucepan. Stir in vinegar, broth,
lemon juice and peel. Heat to boiling, stirring till mixture
thickens. Add vegetables and pineapple. Cook 1 min, stirring. Remove
from heat; stir in extract.
To serve: Place shredded lettuce on serving platter and top with
chicken and sauce.
Serve with rice.
ORIGINATOR Long Forgotten SUBMITTOR Grace Wagner
(wgmm@citynet.net) DATE 10/26/96
Recipe By : 1988
From: Grace Wagner
Servings: 8 servings
Lemon Chicken (Cantonese) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
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Progressing into Roman times 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. Additionally, he informs us how the Roman chefs used many different aromatic flavours, including some familiar names like bay, mint and asafoetida. Over the succeeding few centuries, the upper-class families of the West competed with each other to serve up the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookery publications were in high demand, as a result of better eduction, more free time and having more money. |
We hope you enjoy this Lemon Chicken (Cantonese) recipe.
