1. Deep-Fried Chicken with Lemon Sauce
  2. Peking Meat Ball

1. Deep-Fried Chicken with Lemon Sauce ()
    Materials:
    1 teaspoon salt
    1 tablespoon Chinese wine or dry sherry
    1/2 tablespoon light soy sauce
    2 tablespoons cornflour
    1 tablespoon water
    1 egg yolk
    pinch of freshly ground white pepper
    450 g (1 lb) chicken meat, skinned and cut into 2.5 cm (1 inch) slices
    600 ml (1 pint) vegetable oil, plus 2 tablespoons
    1 green pepper, cored, seeded and cut into 2.5 cm (1 inch) pieces
    1 red pepper, cored, seeded and cut into 2.5 cm (1 inch) pieces
    100 g (4 oz) canned water chestnuts, drained and thinly sliced
    3 tablespoons sugar
    4 tablespoons lemon juice
    6 tablespoons chicken stock
    1 tablespoon sesame oil
    3 drops yellow food colouring
    1 lemon, sliced, to garnish
    fresh coriander leaves, to garnish
    Preparation time: 10 minutes, plus marinating
    Cooking time: about 5 minutes
1. Mix together half the salt, the wine, soy sauce, 1 tablespoon cornflour, the water, egg yolk and a pinch of pepper, add the chicken slices and marinate for 10 minutes.

2. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds, and deep-fry the chicken slices until golden browns. Remove and drain on paper towels.

3. Heat 1 tablespoon oil in another wok. Add the peppers and water chestnuts. Stir-fry until they change colour, then transfer to a heated serving dish.

4. Wipe the wok clean with paper towels and add another tablespoon of oil. Reheat and stir in the sugar, lemon juice, chicken stock, remaining salt, remaining cornflour, sesame oil and yellow food colouring. Bring to the boil, stirring all the time.

5. Reheat the oil and fry the chicken again for 10 seconds to reheat. Drain and place on top of the peppers and water chestnuts. Pour the suace on top and garnish with lemon slices and coriander leaves.
2. Peking Meat Balls ()
    Materials:
    450 g (1 lb) minced pork
    25 g (1 oz) dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and finely chopped
    50 g (2 oz) peeled prawns, minced
    2 spring onions, finely chopped
    2.5 cm (1 inch) piece root ginger, peeled and finely chopped
    2 eggs
    1 tablespoon Chinese wine or dry sherry
    pinch of MSG
    1/2 teaspoon sesame oil
    1 teaspoon salt
    3 tablespoons cornflour
    600 ml (1 pint) vegetable oil
    To serve:
    lettuce leaves
    1 orange or lemon, thinly sliced
    Preparation time: 20 minutes, plus soaking
    Cooking time: about 5 minutes
1. In a bowl, mix together the pork, Chinese mushrooms, prawns, spring onions, ginger and eggs. Add to this the Chinese wine, MSG, sesame oil, salt and cornflour. Mix everything together thoroughly, then roll into small balls using about 2 teaspoons per ball.

2. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds, then put in the meatballs. Fry until golden brown all over, then remove with a slotted spoon and drain on papper towels. Serve onlettuce leaves, surrounded by a thinly slices lemon or orange.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw