Cooking Recipe Pineapple-Lemon Chicken (Yan)
Recipe Ingredients
LEMON SAUCE
Directions
Preperation: Pound each chicken breast half to flatten. Place chicken
in a bowl and add salt, pepper, and sherry; stir to coat. Set aside
for 30 minutes.
To make lemon sauce, whirl pineapple slices in a blender until
smooth. Then combine with remaining sauce ingredients in a small
saucepan; set aside.
In a shallow bowl, combine bread crumbs ans sesame seeds. Dip chicken
into egg, then roll in bread crumbs, shaking off excess. Set aside
for 5 minutes.
Cooking: Set wok in a ring stand and add oil to a depth of 2 inches.
Place over medium-high heat until oil reaches 350 - 360 degrees F.
Add chicken, 2 pieces at a time, and deep fry fdor 3 to 4 minutes or
until golden brown and meat is no longer pink when slashed, turning
occasionally. Lift out and drain on paper towels. Place on a
heatproof dish and keep warm in a 200 degree F oven while deep-frying
remaining chicken.
Meanwhile, cook sauce over medium-high heat, stirring, until sauce
boils and thickens slightly.
Cut chicken into strips and arrange on a serving platter. Pour sauce
over chicken and garnish edge of platter with additional pineapple
slices. Serve hot.
Tip: For a crispier crust, fry the chicken a second time before
serving.
From: Martin Yan The Chinese Chef. Copy Right 1985. ISBN
0-385-23412-0 Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On
TUE, 21 MAR 1995 150500 +0000