Ingredients
SKINLESS BONELESS CHICKEN BR MA
1/2 tsp salt
2 tsp rice wine, or dry sherry
1 tsp soy sauce
1 egg yolk
PEPPER LEMON SAUCE
1/4 cup sugar
1/4 cup chicken broth
2 tbsp water
1/2 tsp salt
2 tsp cornstarch
1 tsp sesame oil, (or vegetable oi
1 juice of one lemon, (about 1 ----for frying--
6 tbsp cornstarch
2 tbsp all-purpose flour
8 cup oil, for deep-frying
1 tbsp vegetable oil
1 sliced lemon, if desired
Directions
Recipe by: jlapoint@hpl3sn03.cern.ch (Jenipher Lapoint) Cut chicken
breasts into very thin 2" by 1-1/2" slices. Combine marinade
ingredients in a medium bowl. Add chicken; mix well. Let stand 15
minutes Combine ingredients for lemon sauce in a small bowl; mix well
and set aside Mix flour and cornstarch in a medium bowl. Dip chicken
in flour mixture to coat. Heat 8 cups oil in a wok over medium-high
heat to 350 degrees F (175 degrees C). Reduce heat to low. Carefully
lower flour-coated chicken into hot oil with a slotted metal spoon.
Deep fry 30 seconds to a minute, until chicken is light golden.
Remove chicken with a slotted spoon, draini well over wok. Arrange
on a platter. Remove oil from wok except 1 teaspoo Heat oil remaining
in wok over medium heat. Stir Lemon Sauce into hot oil. Bring to a
boil. When sauce thickens slightly, add 1 tablespoon vegetable to
make sauce glossy. Stir sauce and pour over chicken. Garnish with
lemo slices and serve immediately.
Makes 4 servings.
Servings: 4 servings
Chicken With Lemon Sauce (Cantonese) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into distant history, in fact as far as early Egypt, and maybe further still. Interesting though that is, sadly, these old recipes were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some ancient tablets in ancient Sumerian 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 drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. He also informs us how the Roman cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. Moving on, there were two books which appeared in the 14th Century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that we all know today, but instead accounts of the types of food enjoyed by the rich and powerful of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including coriander, parsley, and rosemary. These new foods and tastes led to a surge in publications on food, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken With Lemon Sauce (Cantonese) recipe.
