Lee Lums Lemon Chicken Recipes

CRAIG CLAIBORNE'S LEMON CHICKEN

Steps:

• Place chicken in a shallow dish. Combine soy sauce, sesame oil, salt and gin or vodka, and pour over chicken. Toss to coat, and let sit for 30 minutes.
• Drain chicken and discard marinade. Add chicken pieces to beaten egg whites, and toss to coat. Pour water-chestnut flour on a plate and dredge chicken in flour.
• Preheat oven to 200 degrees. Pour peanut oil in skillet one-half inch in depth, and heat to 350 degrees. Add chicken in batches. Brown one side, turn and brown other. Drain.
• combine sugar, vinegar, broth, cornstarch mixed with 2 tablespoons water, MSG and lemon juice and zest in pan. Bring to a boil. Stir until thickened.
• Cut chicken into one-inch crosswise slices, and place on top of lettuce on a serving platter. If necessary, keep it warm in oven.
• Add vegetables and fruit to sauce. Remove from heat and stir in extract. Pour over chicken.

LEE LUM'S LEMON CHICKEN

Steps:

• Place the chicken breasts in a shallow dish.
• Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
• Preheat the oven to 200.
• Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
• Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
• Arrange the shredded lettuce attractively on a platter.
• To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
• Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
• Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
• Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.
• Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.