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Cooked by: Chef / Ethnicity: Vietnamese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: Skin and trim the chicken breasts and coat lightly with the flour.
Sift the remaining flour and cornflour into a bowl, add enough cold
water to make a thick batter. Beat the egg whites to peaks and fold
into the batter. Heat
the deep oil. Coat the chicken with batter and
deep-fry for about 6 mins until cooked through and the batter crisp
and golden, remove and drain well.
Bring the stock to a boil in a small saucepan and add the lemon juice,
colouring and lemon essence. Season to taste with salt and pepper.
Mix the tablespoon of cornflour with a little water, stir into the
sauce and boil until thickened. Slice the chicken, pour on the sauce
and serve at once.
| Ingredients:
2 chicken breasts (about 400g/ 13oz)
-1
24 Teaspoon(s) cornflour
3 egg whites
4 Cup(s) oil for deep frying
1 Cup(s) chicken stock
-1 large lemon, juice of
Comments: Vietnam - The Pleasure of Cooking Mini-Series. |
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