Side Pannel
Chicken in Lemon-Plum Sauce
Chicken in Lemon-Plum Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 2 c Peanut oil
- 6 oz Rice noodles
- 2 lb Chicken breasts, boned and
- -cut into chunks
- MARINADE: 2 tablespoon
- -sherry
- 2 tb Soy sauce
- 1/4 ts Mix vegetable season
- 2 ts Fresh ginger, grated
- 1 ts Honey
- BATTER: 1 tablespoon oil
- 1 c Whole wheat or rice flour
- 1/2 c Arrowroot
- 1/2 ts Soy sauce
- 1 ts Baking powder
- 2 c Ice water
- LEMON PLUM SAUCE:
- 1 tb Oil
- 1/4 Inch ginger root, mashed
- 1 Clove garlic, crushed
- 2 tb Honey
- 2 c Chicken broth
- 1/2 c Lemon juice
- 3/4 c Bottled plum sauce
- 1 pn Salt
- 2 tb Sherry
- 2 1/2 tb Arrowroot
- 1 Grated lemon peel
- 1 pn Salt
Directions
Combine ingredients for marinade, and marinate chicken for at least 1/2
hour. Mix together ingredients for batter; set aside. In sauce pan, combine
ingredients for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut oil in wok or frying
pan until very hot, about 400 degrees; deep fry noodles until puffed, about
1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry
chicken in 350 degree oil for 5 minutes or until golden brown. Place
noodles on a plate. Arrange lemon slices around on noodles. Put chicken in
center. Pour hot plum sauce over chicken. Serve
hour. Mix together ingredients for batter; set aside. In sauce pan, combine
ingredients for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut oil in wok or frying
pan until very hot, about 400 degrees; deep fry noodles until puffed, about
1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry
chicken in 350 degree oil for 5 minutes or until golden brown. Place
noodles on a plate. Arrange lemon slices around on noodles. Put chicken in
center. Pour hot plum sauce over chicken. Serve
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