Lemon Chicken
By now, I think you can see how well my Mom fed us while I was growing up. This is another family favorite.
For chicken:
5 lb. chicken, boneless and skinless
1/2 tsp. salt
1 tbs. soy sauce
1 tbs. cooking sherry
2 eggs
1/4 c. cornstarch
1/2 tsp. baking powder
For lemon sauce:
1 c. chicken broth
2 tbs. lemon juice
1/3 c. sugar
1 tsp. salt
1 tbs. cornstarch
Cut chicken into strips or nuggets. Marinate in the salt, soy sauce, and sherry for half an hour. Beat together eggs, cornstarch, and baking powder, and add to chicken and marinade. Deep fry until golden brown.
For lemon sauce, combine chicken broth, lemon juice, sugar, salt, and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring until sauce is clear. Use as a dipping sauce for chicken.
TIP: Best served over a bed of rice; use the lemon sauce as a gravy. Mmmmmm…
