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    Lemon Chicken

    I don't make this all that often, but I don't know why because it's really easy and really yummy. You have to let the chicken marinate for 1 and 1/2 hours, so that can take a while. But other than that it's a snap.

    This will feed a couple people.

    • 2 cups cooked rice
    • 2 chicken breasts
    • 1 egg
    • Juice of 1 lemon
    • 1 Tbsp dry sherry
    • 2 cloves garlic
    • 1/4 tsp salt or MSG
    • 2 Tbsp rice vinegar
    • 2 Tbsp sugar
    • 2 Tbsp sherry
    • 1 tsp shredded ginger
    • 1 Tbsp soy sauce

    • 6 Tbsp chicken stock
    • juice 1/2 lemon
    • 1 tsp corn starch
    • pinch of cumin
    • 1/2 tsp corn starch
    • corn starch for dredging
    • oil for deep frying
    • 1 Tbsp olive oil
    • 1 cup pea pods
    • 1/4 cup chopped scallions
    • 1 tsp lemon zest

    1. First marinate the chicken. Beat the egg and then add the lemon juice and sherry. Cut the breasts in half length-wise so that you have four thinner pieces altogether. Put the chicken into the marinade and put it in the fridge for 1 and 1/2 hours.

    2. You'll need to have the rice ready when the chicken is done cooking, so plan ahead for that. Make the sauce and get the other ingredients ready first. The sauce is: The pressed garlic, salt, vinegar, sugar, sherry, ginger, soy sauce, stock, lemon juice, corn starch, and cumin. Mix all that together and set aside. Have the scallions, peas, and zest handy.

    3. Start heating the oil for deep frying. It needs to be heated to 365 degrees. Add 1/2 tsp corn starch to the chicken and marinade. Mix that up very well. Pour more corn starch for dredging into a plate and dredge the chicken thoroughly with corn starch.

    4. When the oil is hot enough start frying the chicken one or two pieces at a time. Let the pieces fry for about 3 minutes or until done. As they're done move them to a paper towel covered plate.

    5. After they're all cooked, slice them into 1/2 inch wide pieces and cover them to keep them warm.

    6. Now make the sauce. Heat the oil in a sauce pan over medium high. Saute the peas for about 30 seconds and then pour in the sauce. Stir it slowly until it thickens. Take the pan off the heat and mix in the scallions.

    7. Serve the chicken by laying it on top of some rice, pouring some sauce over it and then sprinkling a bit of lemon zest on top.

    8. And you're done! Dig in.

    Any comments? Let me know and I'll include them below.

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