Title: Chicken in Lemon-Plum Sauce
Categories: Poultry Main
Yield: 6 Servings
| POULTRY |
| 2 | c | Peanut oil |
| 6 | oz | Rice noodles |
| 2 | lb | Chicken breasts, boned & cu |
| 2 | | Lemons, thinly sliced |
| MARINADE |
| 2 | tb | Sherry |
| 2 | tb | Soy sauce |
| 1/4 | ts | Mixed vegetable seasoning |
| 2 | ts | Fresh ginger, grated |
| 1 | ts | Honey |
| BATTER |
| 1 | c | Whole wheat or rice flour |
| 1/2 | c | Arrowroot |
| 1/2 | ts | Soy sauce |
| 1 | ts | Baking powder |
| 2 | c | Ice water |
| 1 | tb | Oil |
| LEMON PLUM SAUCE |
| 1 | tb | Oil |
| 1/4 | | Inch ginger root, mashed |
| 1 | | Clove garlic, crushed |
| 2 | tb | Honey |
| 2 | c | Chicken broth |
| 1/2 | c | Lemon juice |
| 3/4 | c | Bottled plum sauce |
| 1 | | Pinch salt |
| 2 | tb | Sherry |
| 1 | | Grated lemon peel |
| 2 1/2 | tb | Arrowroot |
Combine ingredients for marinade, and marinate chicken for at least 1/2
hour. Mix together ingredients for batter; set aside. In sauce pan,
combine ingredients for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut oil in wok or fry pan
until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in batter. Deep fry
chicken in 350 degree oil for 5 minutes or until golden brown. Place
noodles on a plate. Arrange lemon slices around on noodles. Put chicken in
center. Pour hot plum sauce over chicken. Serve. Serves 6