Ning Meng Chi P'ien (Fried Chicken Slices With Sour Sauce)

Recipe Ingredients

3/4 lb	340g / 11oz	Chicken breast
		Marinade
1/2 teaspoon	2.5ml	Salt
1/2 tablespoon	7.5ml	Wine
1/2 tablespoon	7.5ml	Light soy sauce
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Cold water
1		Egg yolk
1/8 teaspoon	0.6ml	Pepper
8 cups	1896ml	Oil
		Coating
6 tablespoons	90ml	Cornstarch
3 tablespoons	45ml	Flour
		Seasoning Sauce
3 tablespoons	45ml	Lemon juice - (fresh)
3 tablespoons	45ml	Soup stock
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Sesame oil
3		Yellow food coloring

Recipe 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, soy sauce, 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.

Source:
Friom Pei Mei's Chinese Cook Book Volume II

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