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CHIU CHOW LEMON CHICKEN

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Chinese

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Ingredients

-----CHICKEN-----
8 Chicken breasts -- boned and
skinned
1 cup Slivered almonds
1 bn Chives
4 Garlic cloves -- finely minced
1 tablespoon Finely minced fresh ginger
-----SAUCE-----
2 teaspoons Grated lemon peel -- or:
finely minced lemon peel
1/2 cup Lemon juice
6 tablespoons Sugar
1/4 cup Chicken broth
2 tablespoons Light soy sauce
1/2 teaspoon Salt
-----TO FINISH-----
2 tablespoons Cornstarch
1/4 cup Cooking oil
Salt and pepper
1 cup All-purpose flour
4 tablespoons Unsalted butter

Procedures

ADVANCE PREPARATION: Dip each chicken breast in water and then gently
flatten with a meat pounder or rolling pin until the breast increases in
size by about one-third. Set aside.
Toast the almonds in a 325 F oven until light golden, then set aside.
Mince the chives and set aside. Combine the garlic and ginger and set
aside. In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold
water. Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat. Add 1
tablespoon cooking oil and then garlic and ginger. Saute briefly, then
add the sauce. Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess. Place a 12-inch skillet over
high heat. When hot, add the butter and remaining 3 tablespoons of oil.
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook
for about 1 minute on each side. The chicken is done when the meat turns
color and feels firm to the touch (do not overcook). Transfer the chicken
to a heated platter or dinner plates and keep warm in the oven while you
cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch
mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle
the almonds and chives on top. Serve at once.

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<h1> CHIU CHOW LEMON CHICKEN</h1>
 Ingredients :
 -----CHICKEN----- 
 8 Chicken breasts -- boned and 
 skinned 
 1 cup Slivered almonds 
 1 bn Chives 
 4 Garlic cloves -- finely minced 
 1 tablespoon Finely minced fresh ginger 
 -----SAUCE----- 
 2 teaspoons Grated lemon peel -- or: 
 finely minced lemon peel 
 1/2 cup Lemon juice 
 6 tablespoons Sugar 
 1/4 cup Chicken broth 
 2 tablespoons Light soy sauce 
 1/2 teaspoon Salt 
 -----TO FINISH----- 
 2 tablespoons Cornstarch 
 1/4 cup Cooking oil 
 Salt and pepper 
 1 cup All-purpose flour 
 4 tablespoons Unsalted butter <hr hieght="1">
 Procudures
 ADVANCE PREPARATION: Dip each chicken breast in water and then gently 
flatten with a meat pounder or rolling pin until the breast increases in 
size by about one-third. Set aside. 
Toast the almonds in a 325 F oven until light golden, then set aside. 
Mince the chives and set aside. Combine the garlic and ginger and set 
aside. In a small bowl combine the sauce ingredients and mix well. 
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold 
water. Preheat the oven to warm. 
Place a small noncorrosive skillet or saucepan over medium heat. Add 1 
tablespoon cooking oil and then garlic and ginger. Saute briefly, then 
add the sauce. Bring to a low boil and reduce the heat to simmer. 
Sprinkle the chicken on both sides with a little salt and pepper. 
Dust with flour, shaking off any excess. Place a 12-inch skillet over 
high heat. When hot, add the butter and remaining 3 tablespoons of oil. 
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook 
for about 1 minute on each side. The chicken is done when the meat turns 
color and feels firm to the touch (do not overcook). Transfer the chicken 
to a heated platter or dinner plates and keep warm in the oven while you 
cook the remaining chicken. 
Bring the sauce back to a low boil and stir in a little of the cornstarch 
mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle 
the almonds and chives on top. Serve at once. 
 
 
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