Ning Meng Chi P'ien (Fried Chicken Slices With Sour Sauce
chicken, chinese, poultry
3/4 lb chicken breast
----MARINADE----
1/2 teaspoon salt
1/2 tablespoon wine
1/2 tablespoon light soysauce
1 tablespoon cornstarch
1 tablespoon cold water
1 egg yolk
1/8 teaspoon pepper
8 cup oil
----COATING----
6 tablespoon cornstarch
3 tablespoon flour
----SEASONING SAUCE----
3 tablespoon lemon juice (fresh)
3 tablespoon soup stock
1/2 teaspoon salt
2 teaspoon cornstarch
1 teaspoon sesame oil
3 drops yellow food coloring
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 Mei's Chinese Cook Book Volume II
Yield: 4 servings