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COLD LEMON CHICKEN WITH "FRAGRANT GREEN"

Category:    Chinese, Chicken, Appetizers
Yield:8 servings
 
      1 md Onion                                    Lettuce leaves
      1 lb (whole) chicken beast               4 tb Cilantro leaves and stem,
      6    Celery leaves                            Finely chopped
      4 tb Chinese lemon sauce                 1    Lemon's juice
  1 1/2 tb Dark soy sauce                 
 
  In a saucepan, put the onion, chicken breast, and celery leaves with just
  enough water to cover.  Bring to a slow boil; cover and simmer over medium
  heat for 10 minutes.  Remove from the heat and allow the chicken to cool in
  the liquid.  When it is cool, skin and boned the chicken and slice it.
  Marinate the chicken slices and a mixture of lemon sauce and soy sauce for
  45 minutes. On a serving dish, arrange the chicken slices on a bed of
  lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon
  juice over the chicken slices. Your guests can put some of the sliced
  chicken in the middle of a lettuce leaf and roll it up like an egg roll
  before eating.  Makes 8 to 10 appetizer servings.
  
  NOTE:  Cilantro, also called Chinese parsley, fresh coriander, and
  "fragrant
       green," gives the Szechuan dish its distinctive flavor. -- Verdi
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 

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