Recipe - Ning Meng Chi Pien (Fried Chicken Slices With Sour Sauce)

Three fourths Lb Chicken breast

MARINADE
One half teaspoon Salt
One half tablespoon Wine
One half 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
One half teaspoon Salt
2 teaspoon Cornstarch
1 teaspoon Sesame oil
3 Drops yellow food coloring

Procedure: 1.) After removing the chicken skin, cut into 1 One half inchwide
2 inchlong 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 One half 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 tablespoon of oil. Stir fry the seasoning sauce, when it boils
and thickens, splash 1 tablespoon of hot oil to make the sauce shine. Pour the
sauce onto the fried chicken slices. Serve hot. (Garnish the platter with
some cut or sliced up 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip