Chiu Chow Lemon Chicken RecipeTagged in Chinese
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.
- 8 Chicken breasts -- boned and
- 1 cup Slivered almonds
- 1 bn Chives
- 4 Garlic cloves -- finely minced
- 1 tablespoon Finely minced fresh ginger
- 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
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