This is hubby's favorite Lemon Chicken recipe. It isn't exactly what he wants (he wants HongFong's) but he likes it none the less. It is VERY SWEET so if you want a lemon bite to your chicken, this isn't it.
Tempura Battered Chicken
6 1/2 Chicken Breasts, boneless and skinless (about 2 1/2 lbs.)
Vegetable Oil + 2 Tbs.
1/4 Cup All Purpose Flour
1/4 Cup Water
1 Egg
2 Tbs. Cornstarch
1 tsp. Salt
1 tsp. Soy Sauce
1/4 tsp. Baking Soda
Heat 1"-1 1/2" oil in a pan (or you can use a Fry Daddy/deep fryer as I do). Beat all other ingredients with mixer until smooth. Dip chicken in batter. Fry 1-2 pieces at a time until done, aproximatly 7 minutes. Drain on papertowels. Repeat with remaining chicken. Cut into 1/2" strips. Keep warm. Prepare Lemon Sauce, serve with chicken.
LEMON SAUCE
1/2 Cup Water
1/2 tsp Salt (OPTIONAL)
1/2 tsp Grated Lemon Peel
1/4 Cup Lemon Juice
3/8 Cup Honey
1 Clove Garlic, finely chopped
1 Tbs Ketchup
Heat all ingredients in small pan, to boiling. Mix 1 Tbs. Corn Starch and 1 Tbs. COLD Water in a small cup. Stir cornstarch mixture into sauce. Cook and stir until thickened, aproximatly 30 seconds. Serve with chicken.
*You may boil the sauce a second time, after adding the cornstarch mix. Doing this will intensify the sweet flavors of the Lemon Sauce, but is not required.*
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Tuesday, May 12, 2009
Tuesday, April 28, 2009
Egg Flower Soup
Known to most in the Western world as Egg Drop Soup.
10 cups Chicken broth
1 finely julianed carrot (approx. 1/2 cup)
4-8 sliced dried Chinese mushrooms (Make sure to soak them about 10 minutes before slicing)
Garlic Chives/Shallots finely sliced into rings
3 Tbs. wine I use sweet Italian wine but you could use any wine
2tsp Corn Starch mixed into 4tsp water
3 eggs, gently beaten
Soy Sauce (to taste)
White Pepper (use sparingly)
Heat the chicken broth and wine to boiling. Turn down and simmer approx. 5 minutes. Stir in the Corn Starch/Water mix and cook about 1 minute. Add carrots, chives and mushrooms, cooking another minute.
Turn off heat and slowly begin siring the broth mix in ONE direction (a chopstick works well). Gently pour, VERY SLOWLY, the eggs into the soup, continuing to stir SLOWLY in one direction. Stir for about 1 minute after adding the last of the egg.
Add soy sauce and pepper to taste, stirring slowly (in the SAME DIRECTION AS BEFORE) to distribute evenly.
Makes 6-8 main-dish servings.
10 cups Chicken broth
1 finely julianed carrot (approx. 1/2 cup)
4-8 sliced dried Chinese mushrooms (Make sure to soak them about 10 minutes before slicing)
Garlic Chives/Shallots finely sliced into rings
3 Tbs. wine I use sweet Italian wine but you could use any wine
2tsp Corn Starch mixed into 4tsp water
3 eggs, gently beaten
Soy Sauce (to taste)
White Pepper (use sparingly)
Heat the chicken broth and wine to boiling. Turn down and simmer approx. 5 minutes. Stir in the Corn Starch/Water mix and cook about 1 minute. Add carrots, chives and mushrooms, cooking another minute.
Turn off heat and slowly begin siring the broth mix in ONE direction (a chopstick works well). Gently pour, VERY SLOWLY, the eggs into the soup, continuing to stir SLOWLY in one direction. Stir for about 1 minute after adding the last of the egg.
Add soy sauce and pepper to taste, stirring slowly (in the SAME DIRECTION AS BEFORE) to distribute evenly.
Makes 6-8 main-dish servings.
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