Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Peanut oil 2 c Ice water
6 oz Rice noodles LEMON PLUM SAUCE:
2 lb Chicken breasts, boned and 1 tb Oil
-cut into chunks 1/4 Inch ginger root, mashed
MARINADE: 2 tablespoon 1 Clove garlic, crushed
-sherry 2 tb Honey
2 tb Soy sauce 2 c Chicken broth
1/4 ts Mix vegetable season 1/2 c Lemon juice
2 ts Fresh ginger, grated 3/4 c Bottled plum sauce
1 ts Honey 1 pn Salt
BATTER: 1 tablespoon oil 2 tb Sherry
1 c Whole wheat or rice flour 2 1/2 tb Arrowroot
1/2 c Arrowroot 1 Grated lemon peel
1/2 ts Soy sauce 1 pn Salt
1 ts Baking powder

Combine ingredients for marinade, and marinate chicken for at least
1/2 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 1/2 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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