Saturday, June 14, 2008

Lemon Chicken


1 boneless and skinless chicken breast, halved
1/2 cup corn starch
3/4 cup water
2 egg yolk
3 cups vegetable oil
1 cup chicken broth
1 tsp ground white pepper
3 tbsp brown sugar
1 tbsp minced ginger
1/3 cup lemon juice
2 tbsp extra corn starch
1 stalk spring onion

-Marinate chicken breast with 1/2 cup cornstarch, 1/4 cup water, egg yolks and white pepper for 1 hour. Heat 2 cups oil until sizzling. Fry chicken breasts, until brown and tender on both side. Remove to kitchen/paper towels and keep warm
-Cook chicken broth, brown sugar and ginger over low fire, add 2 tbsp cornstarch. Stir frequently until thickens, boil for 1 minute, stir in lemon juice and remove from heat.
-Cut each chicken breast and arrange on serving dish. Pour sauce over, sprinkle with scallions.

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