Lemon Chicken

Ingredients

• 2 whole chicken breasts (approximately 2 pounds)
• 1/2 cup canned chicken broth
• 1/2 cup honey
• 3 tablespoons lemon juice
• 1 egg
• 3 tablespoons light corn syrup
• 2 tablespoons vinegar
• 1 tablespoon catsup
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon white pepper
• Peel of 1/2 lemon
• 1/2 cup flour
• 1/2 teaspoon baking soda

Method

1. 1

   Remove bones and skin from chicken, cut into fourths.

2. 2

   Marinate with oil, egg, cornstarch, salt, soy sauce, and pepper for 30 min.

3. 3

   Fry chicken in hot oil until golden.

4. 4

   Prepare sauce with broth, honey, lemon juice, corn syrup, vinegar, catsup, garlic, and remaining salt.

5. 5

   Thicken with cornstarch and serve over chicken.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 28. The excerpt below is the record exactly as published.

1 teaspoon salt, and the five- spice powder; cool. . Place % cup of the egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins with a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tucking the point under the filling. Fold in and overlap the two opposite cor- ners. Brush fourth corner with egg and roll up to seal. Repeat with remaining skins. Cover the filled rolls with a dampened towel or plastic wrap to prevent drying out. LEEANN CHIN 5. Pour the remaining oil in a wok to a depth of 2 inches and heat to 350°. Fry four or five rolls at a time for 2 to 3 minutes until golden brown, turning three times. Drain on paper towel and keep hot. 6. Meanwhile, stir the mustard with 3 tablespoons plus 1/2 teaspoons cold water until smooth. Let stand 5 minutes before serving. Serve the egg rolls with the hot mustard and Red Sweet and Sour Sauce. RED SWEET AND SOUR SAUCE Ye cup red wine vinegar % cup sugar Ye cupcatsup 15 drops red pepper sauce Mix all ingredients in a small bowl. Serve immediately or make in ad- vance, cover, and refrigerate. My recipes are based on what I saw and what I ate growing up in my father’s restaurant in Canton. Of course, they can be adapted to American tastes and ways. 75 76 LEEANN CHIN LEMON CHICKEN 2 whole chicken breasts Y. cupcanned chicken broth (approximately 2 pounds) Ys cup honey Oil 3 tablespoons lemon juice 1 egg 2 tablespoons light 3 tablespoons plus 2 corn syrup teaspoons cornstarch 2 tablespoons vinegar 1° teaspoons salt 1 tablespoon catsup 1 teaspoon soy sauce 1 clove garlic, minced White pepper Peel of ¥2 lemon Ya cup flour Ye lemon, thinly sliced Ya teaspoon baking soda . Remove bones and skin from the chicken breasts and discard. Cut each breast into fourths. Place in a shallow glass or plastic dish. . Mix 1 tablespoon oil, the egg, 2 teaspoons cornstarch, 1 teaspoon of the salt, the soy sauce, and % teaspoon white pepper; pour over the chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade and reserve marinade. . Pour oil into wok toa depth of 1’2inches and heat to 350°. Mix the re- served marinade, the flour, % cup water, 2 tablespoons of the cornstarch, 2 tablespoons oil, the baking soda, and % teaspoon of the salt. Dip the chicken pieces one ata time into this batter. Fry two pieces at a time for 3 minutes or until light brown. Drain on paper towel. . Increase oil temperature to 375°. Return chicken to wok and fry to- gether approximately 2 minutes, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into five to six pieces. Place in single layer on a heated platter and keep warm. . To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon oil, catsup, garlic, the remaining 2 teaspoon salt, dash of white pepper, and the lemon peel to boiling. Mix the remaining 1 tablespoon cornstarch with 1 tablespoon cold water and stir into sauce. Cook and stir until thickened, approxi- mately 10 seconds. Remove lemon peel. Pour the sauce over the chicken and garnish with the lemon slices. Serve at once. LEEANN CHIN Note: The chicken can be prepared one day in advance through step 3. The sauce, also, can be prepared then covered and stored in the refrigerator up to twenty-four hours. Reheat the sauce to boiling when ready to serve. Friends began to ask me to plan their dinner parties. “I don't want to have anything to do with it,” they'd say. “Whatever you plan will be wonderful!” if i N LEEANN CHIN MIXED VEGETABLE STIR-FRY 1 pound bok choy or 4 2 cloves garlic, finely large celery stalks chopped Y2 pound pea pods 1 cupsliced, canned Y2 pound mushrooms bamboo shoots 4 green onions (with tops) 1 cupcanned chicken broth, 2 tablespoons cornstarch or water % cup vegetable oil - teaspoons salt 4 thinslices gingerroot, 74 cup oyster sauce finely chopped Cut the bok choy with its leaves diagonally into ’2-inch slices. Snap off ends and remove strings from the pea pods. Place the pea pods in boiling water to cover and cook, covered, 1 minute; drain. Immediately rinse under cold water and drain again. Cut the mush- rooms into /4-inch slices. Cut the green onions into 2-inch pieces. Mix the cornstarch with 2 tablespoons cold water to dissolve. Set aside. . Heat wok until a drop of water bubbles and skitters when sprinkled in the wok. Add the oil and rotate wok to coat sides. Add the ginger- root and garlic; stir-fry until garlic is light brown. Add the bok choy; stir-fry 1 minute. Add the mushrooms and bamboo shoots; stir 1 minute. Stir in the chicken broth and salt; heat to boiling. Stir in the dissolved cornstarch. Cook and stir until thickened, approximately 10 seconds. Add the pea pods, green onions, and oyster sauce. Cook and stir 30 seconds. Serve immediately. The trick in serving Chinese food to guests, if you don't have much help in the kitchen, ts not to plan too many stir-fry dishes because they must be done at the last minute. N= LEEANN CHIN ALMOND COOKIES 1 cuplard 5 drops yellow food coloring 1 cupsugar 1 teaspoon almond extract 2 eggs 5 dozen whole blanched 2 cups flour almonds Y2_ teaspoon baking soda

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