Boneless Lemon Chicken (ga Chien Don Sot Chanh) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: Chicken breasts, (about 400g/
1/2 cup: Cornflour,
- 13oz),
3: Egg whites,
1/2 cup: Flour,
4 cup: Oil for deep frying,
SAUCE
1 cup: Chicken stock,
Few drops lemon essence,
1 large: Lemon, juice of
Salt and pepper,
Few drops yellow food colour,
1 tbsp: Cornflour,
Directions:
Skin and trim the chicken breasts and coat lightly with the flour.
Sift the remaining flour and cornflour into a bowl, add enough cold
water to make a thick batter. Beat the egg whites to peaks and fold
into the batter. Heat the deep oil. Coat the chicken with batter and
deep-fry for about 6 mins until cooked through and the batter crisp
and golden, remove and drain well.
Bring the stock to a boil in a small saucepan and add the lemon juice,
colouring and lemon essence. Season to taste with salt and pepper.
Mix the tablespoon of cornflour with a little water, stir into the
sauce and boil until thickened. Slice the chicken, pour on the sauce
and serve at once.
(c) Copyright : Vietnam - The Pleasure of Cooking Mini-Series.
Typed or you by : Sue Rykmans.
Cooking & Gourmet Echos 6/94
Submitted By JOELL ABBOTT On 10-24-94
Source from luhu.jp
Sift the remaining flour and cornflour into a bowl, add enough cold
water to make a thick batter. Beat the egg whites to peaks and fold
into the batter. Heat the deep oil. Coat the chicken with batter and
deep-fry for about 6 mins until cooked through and the batter crisp
and golden, remove and drain well.
Bring the stock to a boil in a small saucepan and add the lemon juice,
colouring and lemon essence. Season to taste with salt and pepper.
Mix the tablespoon of cornflour with a little water, stir into the
sauce and boil until thickened. Slice the chicken, pour on the sauce
and serve at once.
(c) Copyright : Vietnam - The Pleasure of Cooking Mini-Series.
Typed or you by : Sue Rykmans.
Cooking & Gourmet Echos 6/94
Submitted By JOELL ABBOTT On 10-24-94
Source from luhu.jp