Different as cooking methods maybe, chicken meats are usually cooked with a tasty, somewhat heavy sauce to make them more delicious. In recent years, a fad in Cantonese restaurants has been to add the juice of fresh fruits such as lemon, pineapple, orange, coconut, litchi and mango over chicken or duck meat. Among all the different kinds of fruits, lemon is considered most ideal for making a mouthwatering dish. The method is as follows:
1. Prepare 3/4 lb. of chicken breast. Remove skin and cut into three large thin slices. Marinate with 1 t. soy sauce, 1/2 t. salt, 1/2 t. rice wine or (light wine), 1 T. cornstarch and 1 T. cold water, 1 egg yolk for about 20 minutes.
2. Before deep frying the chicken slices, coat them with mixture of 4 T. of cornstarch and flour each. Deep fry the chicken slices for about 1 minute until they turn golden. Drain, remove chicken meat and cut each slice into four pieces. Place them on a platter.
3. Heat another 1 T. of oil. Stir fry the seasoning sauce, (consisting of 3 T. fresh lemon juice, 3 T. sugar, 5 T. water, 1 t. sesame oil, 1/2 t. salt, and 2 T. cornstarch) until thick. Pour the sauce over the fried chicken slices and serve hot.
4. Garnish the platter with several slices of lemon for those who prefer a stronger sour taste.
Tips in preparation of this dish include proper control of the temperature of the oil to allow the chicken slices to have a crisp coating and tender meat. The sauce of lemon juice cannot be cooked too long, or its original flavor will evaporate. Lemon juice can be replaced by orange juice or white vinegar may be used to add sour taste. The sweet and sour aroma of this dish makes it most suitable for a summer treat.
@List.jpg?w=522&h=410&mode=crop&format=webp&quality=80)
