piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
DH left this afternoon for Glasgow on business. 
As a special treat for him (and to keep my mind off of his leaving) I pulled out this recipe & tried it. I can't remember now where I got it, but I do remember it was in a section on Chinese food. I served it with rice & broccoli. It was really good! Oh - and usual, I didn't have everything I needed. 
I used Wondra flour instead of the cornstarch. I don't understand, though, why they say to cut the chicken before serving. The almond crust kind of falls off when you cut it.
Almond Chicken with Lemon Sauce
Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.
2 boneless, skinless chicken breasts, halved
½ c cornstarch
2 eggs, beaten
1 c sliced almonds
½ c fresh lemon juice
1 Tbl rice vinegar
1½ Tbl sugar
2 tsp cornstarch
1 Tbl cold water
2 Tbl vegetable oil
Dredge chicken thoroughly in ½ cup cornstarch. Dip each into eggs, then almonds; coat well. Chill until needed.
Dissolve 2 tsp cornstarch in cold water; set aside. Over medium-high heat, combine lemon juice, vinegar, sugar, & dissolved cornstarch (use nonreactive saucepan). Stir constantly, until mixture thickens - about 3 min. Remove from heat & set dipping sauce aside.
Cook chicken in oil over medium heat. Heat oil until hot, add chicken & saute for 5 min each side - until cooked through.
Cut chicken into bite-size pieces. Serve at once, with the lemon dipping sauce.
As a special treat for him (and to keep my mind off of his leaving) I pulled out this recipe & tried it. I can't remember now where I got it, but I do remember it was in a section on Chinese food. I served it with rice & broccoli. It was really good! Oh - and usual, I didn't have everything I needed. I used Wondra flour instead of the cornstarch. I don't understand, though, why they say to cut the chicken before serving. The almond crust kind of falls off when you cut it. Almond Chicken with Lemon Sauce
Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.
2 boneless, skinless chicken breasts, halved
½ c cornstarch
2 eggs, beaten
1 c sliced almonds
½ c fresh lemon juice
1 Tbl rice vinegar
1½ Tbl sugar
2 tsp cornstarch
1 Tbl cold water
2 Tbl vegetable oil
Dredge chicken thoroughly in ½ cup cornstarch. Dip each into eggs, then almonds; coat well. Chill until needed.
Dissolve 2 tsp cornstarch in cold water; set aside. Over medium-high heat, combine lemon juice, vinegar, sugar, & dissolved cornstarch (use nonreactive saucepan). Stir constantly, until mixture thickens - about 3 min. Remove from heat & set dipping sauce aside.
Cook chicken in oil over medium heat. Heat oil until hot, add chicken & saute for 5 min each side - until cooked through.
Cut chicken into bite-size pieces. Serve at once, with the lemon dipping sauce.
