Ning meng chi p'ien (fried chicken slices wit

Yield: 4 Servings

Ingredients:

3/4 Lb Chicken breast MMMMM--------------------------MARINADE-------------------------------
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soysauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil MMMMM--------------------------COATING-------------------------------
6 tb Cornstarch
3 tb Flour MMMMM----------------------SEASONING SAUCE---------------------------
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 Drops yellow food coloring

Instructions:

Procedure: 1.) After removing the chicken skin cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt wine soysauce cornstarch water egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat another 1 tb of oil. Stir fry the seasoning sauce when it boils and thickens splash 1 tb of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste squeeze the juice from the lemon on the chicken slices. Posted by [COOKIE LADY] Friom Pei Mei's Chinese Cook Book Volume II