Chicken in lemon-plum sauce

6 servings

Ingredients

Quantity Ingredient
2 cups Peanut oil
6 ounces Rice noodles
2 pounds Chicken breasts, boned and cut into chunks
MARINADE: 2 tablespoon sherry
2 tablespoons Soy sauce
¼ teaspoon Mix vegetable season
2 teaspoons Fresh ginger, grated
1 teaspoon Honey
BATTER: 1 tablespoon oil
1 cup Whole wheat or rice flour
½ cup Arrowroot
½ teaspoon Soy sauce
1 teaspoon Baking powder
2 cups Ice water
LEMON PLUM SAUCE:
1 tablespoon Oil
¼ Inch ginger root, mashed
1 Clove garlic, crushed
2 tablespoons Honey
2 cups Chicken broth
½ cup Lemon juice
¾ cup Bottled plum sauce
1 pinch Salt
2 tablespoons Sherry
2½ tablespoon Arrowroot
1 Grated lemon peel
1 pinch Salt

Directions

Combine ingredients for marinade, and marinate chicken for at least ½ 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 frying pan until very hot, about 400 degrees; deep fry noodles until puffed, about ½ 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

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