Recipe - Cantonese Lemon Chicken

8 Chinese black mushrooms
2 Lemons
One fourth cup Shredded bamboo shoots
1 teaspoon Lemon extract
4 teaspoon Sugar
2 teaspoon Light soy sauce
One fourth cup Chicken stock or water
2 One half teaspoon Dark soy sauce
1 Chicken; about 3 lbs
Oil for frying
1 teaspoon Peanut oil
One half teaspoon Salt or to taste
One fourth cup Shredded gingerroot (yes;
this is correct)
One fourth cup Rendered chicken fat
2 teaspoon Cornstarch mixed with 1
teaspoons water

Soak the mushrooms in water for 30 minutes or until they are soft. Drain
and shred finely. discard the tough stems.

Remove the skin from one of the lemons and shred it into strips the size of
a matchstick. Finely grate the skin of the remaining lemon. Squeeze the
juice from both lemons.

In a bowl combine the mushrooms, bamboo shoots, shredded and grated lemon
skins, lemon juice, lemon extract, sugar, light soy sauce, chicken stock,
and 1 tbsp. of the dark soy sauce.

Split the chicken in half. Dry with paper towels and rub with the remaining
dark soy sauce. Allow the chicken to stand for 10 minutes.

In a skillet heat the oil to 375 deg F and deepfry the chicken for 5
minutes on each side. Cut the chicken into 1 One half by 1inch pieces and
place them on a serving dish.

heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add the peanut oil, salt, and gingerroot. Stir for
about 30 seconds or until the gingerroot browns slightly. Lower heat to
medium and add the lemon sauce mixture. Stir for 2 minutes to blend the
flavors.

Add the chicken fat and stir for 1 minute. Add the cornstarch mixture to
thicken the gravy, stirring constantly.

Pour the sauce over the chicken in the serving dish.

Recipe by: riacmt@ubvmsa.cc.buffalo.edu (Carol MillerTutzauer) Posted to
MCRecipe Digest V1 #753 by The Meades kmeade@idsonline.com on Aug 21,
1997