Ning Meng Chi Pien (fried Chicken Slices Wit Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Chicken breast,
MARINADE
1/2 tsp: Salt,
1/2 tbsp: Wine,
1/2 tbsp: Light soysauce,
1 tbsp: Cornstarch,
1 tbsp: Cold water,
1: Egg yolk,
1/8 tsp: Pepper,
8 cup: Oil,
COATING
6 tbsp: Cornstarch,
3 tbsp: Flour,
SEASONING SAUCE
3 tbsp: Lemon juice, fresh
3 tbsp: Soup stock,
1/2 tsp: Salt,
2 tsp: Cornstarch,
1 tsp: Sesame oil,
3 Drops: yellow food coloring,
Directions:
Procedure: 1.) After removing the chicken skin, cut into 1 - 1/2
inch-wide 2 inch-long thin slices. Marinate with the salt, wine,
soysauce, cornstarch, water, egg yolk and pepper. Soak about 10
minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to
coat each piece of the chicken.
Deep fry the chicken slices over low heat about 1/2 minute until
golden. Reheat oil very hot. Deep fry the chicken again for 10 more
seconds. Drain and remove to a platter.
4.) Heat another 1 tb of oil. Stir fry the seasoning sauce, when it
boils and thickens, splash 1 tb of hot oil to make the sauce shine.
Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the
platter with some sliced lemon and parsley).
Note: If you like a more sour taste, squeeze the juice from the
lemon on the chicken slices.
Posted by [COOKIE LADY] Friom Pei Meis Chinese Cook Book Volume II
Source from luhu.jp
inch-wide 2 inch-long thin slices. Marinate with the salt, wine,
soysauce, cornstarch, water, egg yolk and pepper. Soak about 10
minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to
coat each piece of the chicken.
Deep fry the chicken slices over low heat about 1/2 minute until
golden. Reheat oil very hot. Deep fry the chicken again for 10 more
seconds. Drain and remove to a platter.
4.) Heat another 1 tb of oil. Stir fry the seasoning sauce, when it
boils and thickens, splash 1 tb of hot oil to make the sauce shine.
Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the
platter with some sliced lemon and parsley).
Note: If you like a more sour taste, squeeze the juice from the
lemon on the chicken slices.
Posted by [COOKIE LADY] Friom Pei Meis Chinese Cook Book Volume II
Source from luhu.jp
Tags
Poultry