Title: Chiu Chow Lemon Chicken
Categories: Chinese Chicken
Yield: 4 Servings
| CHICKEN |
| 8 | | Chicken breasts, boned and skinned |
| 1 | c | Slivered almonds |
| 1 | bn | Chives |
| 4 | | Garlic cloves; finely minced |
| 1 | tb | Finely minced fresh ginger |
| SAUCE |
| 2 | ts | Grated lemon peel, or: finely minced lemon peel |
| 1/2 | c | Lemon juice |
| 6 | tb | Sugar |
| 1/4 | c | Chicken broth |
| 2 | tb | Light soy sauce |
| 1/2 | ts | Salt |
| TO FINISH |
| 2 | tb | Cornstarch |
| 1/4 | c | Cooking oil |
| | | Salt and pepper |
| 1 | c | All-purpose flour |
| 4 | tb | Unsalted butter |
ADVANCE PREPARATION: Dip each chicken breast in water and then gently
flatten with a meat pounder or rolling pin until the breast increases in
size by about one-third. Set aside. Toast the almonds in a 325 F oven
until light golden, then set aside. Mince the chives and set aside. Combine
the garlic and ginger and set aside. In a small bowl combine the sauce
ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with
an equal amount of cold water. Preheat the oven to warm. Place a small
noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon
cooking oil and then garlic and ginger. Saute briefly, then add the sauce.
Bring to a low boil and reduce the heat to simmer. Sprinkle the chicken on
both sides with a little salt and pepper. Dust with flour, shaking off any
excess. Place a 12-inch skillet over high heat. When hot, add the butter
and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4
chicken pieces at a time. Cook for about 1 minute on each side. The chicken
is done when the meat turns color and feels firm to the touch (do not
overcook). Transfer the chicken to a heated platter or dinner plates and
keep warm in the oven while you cook the remaining chicken. Bring the sauce
back to a low boil and stir in a little of the cornstarch mixture to
lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds
and chives on top. Serve at once.