Lee Lums Lemon Chicken Recipes

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.

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.

Steps:

• Pound chicken breasts with a meat pounder to a uniform thickness. Dredge lightly in flour, shaking off excess.
• In a large saute pan over medium high heat, melt the butter and oil until it sizzles. Add the chicken breasts and saute, turning once or twice, until cooked through and juices run clear. Remove chicken and set aside.
• Whisk in flour and cook for 1 minute until the mixture boils.
• Add the lemon juice to the chicken broth and whisk into the saute pan. Reduce heat to a simmer.
• Return the chiken to the pan to heat through, thickening sauce to desired consistency. Season to taste with salt and pepper.
• Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken.
• Garnish with chopped parsley and lemon slices. Enjoy!