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CHICKEN IN LEMON-PLUM SAUCE

Category:    Chicken, Sauces, Entertain
Yield: 6 servings
 
      2 c  Peanut oil                          1 ts Baking powder
      6 oz Rice noodles                        2 c  Ice water
      2 lb Chicken breasts, boned & cut        1 tb Oil
           -into chunks                             LEMON PLUM SAUCE:
      2    Lemons, thinly sliced               1 tb Oil
           MARINADE:                         1/4    Inch ginger root, mashed
      2 tb Sherry                              1    Clove garlic, crushed
      2 tb Soy sauce                           2 tb Honey
    1/4 ts Mixed vegetable seasoning           2 c  Chicken broth
      2 ts Fresh ginger, grated              1/2 c  Lemon juice
      1 ts Honey                             3/4 c  Bottled plum sauce
           BATTER:                             1 pn Salt
      1 c  Whole wheat or rice flour           2 tb Sherry
    1/2 c  Arrowroot                           1    Grated lemon peel
    1/2 ts Soy sauce                       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.
 

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