Ingredients
2 tbsp 14-spice and herb blend
2 tbsp no-salt steak sauce
3 tbsp dry sherry
3 tbsp sesame oil
2 egg whites, lightly beaten
6 boned and skinned chicken breasts,, halved
1 vegetable oil for deep frying
1/4 cup unsalted butter or margarine, divid, ed
1/2 cup green onions, sliced (with tops)
3 cup carrots, julienned
1 tbsp corn starch
1 cup milk
3 tbsp lemon juice
3 cup cooked rice
Directions
In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
sesame oil, and egg whites. Coat chicken in mixture, dipping twice.
Refrigerate chicken for 30 minutes. Heat several inches of oil to 365
F in a large saucepan or deep fryer. Fry coated chicken, in batches,
for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons
butter in medium saucepan over medium heat. Cook onion until soft;
add carrot and cook until tender-crisp, about 5 minutes; set aside.
Melt remaining 2 tablespoons butter in small saucepan over medium
heat; mix in corn starch; remove from heat. Gradually add milk,
stirring until smooth. Bring to a boil over high heat, stirring
constantly. Reduce heat and boil gently for 2 minutes. Remove from
heat and stir in lemon juice. Pour sauce over chicken and serve with
vegetables and rice.
Makes about 6 servings.
Servings: 6 servings
Chinese Lemon Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into ancient history, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that is, these, early records were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a number of documents describing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs used a good variety of aromatic flavours, including some familiar names like thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cooking, such as parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in manuscripts on cookery, some of which are kept safe in private collections. Like it or not, the introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chinese Lemon Chicken recipe.
