Chicken In Lemon-Plum Sauce
chicken, chinese, pasta, sauces
2 cup peanut oil
6 oz rice noodles
2 lb chicken breasts, boned and cut into; chunks
1 marinade: 2 tablespoon sherry
2 tablespoon soy sauce
1/4 teaspoon mix vegetable season
2 teaspoon fresh ginger, grated
1 teaspoon honey
1 batter: 1 tablespoon oil
1 cup whole wheat or rice flour
1/2 cup arrowroot
1/2 teaspoon soy sauce
1 teaspoon baking powder
2 cup ice water
1 lemon plum sauce:
1 tablespoon oil
1/4 inch ginger root, mashed
1 clove garlic, crushed
2 tablespoon honey
2 cup chicken broth
1/2 cup lemon juice
3/4 cup bottled plum sauce
1 pinch salt
2 tablespoon sherry
2 1/2 tablespoon arrowroot
1 grated lemon peel
1 pinch salt
Combine ingredients for marinade, and marinate chicken for at least 1/2 hour. Mix together ingredients for batter; set aside. In sauce pan, combine ingredients for plum sauce and heat over medium heat, stirring occasionally; set aside, but keep warm. Heat peanut oil in wok or frying pan until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry chicken in 350 degree oil for 5 minutes or until golden brown. Place noodles on a plate. Arrange lemon slices around on noodles. Put chicken in center. Pour hot plum sauce over chicken. Serve
Yield: 6 servings