Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

A superb appetizer or snack 1 1/4 c White Wine
-from Dante Rota, executive 1 ea Tb Cognac
-chef at the COMBINE above ingredients;
Windsor Arms. -mix well.
2 ea Chickens Breasts; skin and MARINATE in fridge 5-6
-bones removed; cut into -hours.
-1/2-inch 1/3 c Lemon Juice
-wide strips 1/3 c Sugar
2 ea Garlic Cloves; grated 1/3 c Soya Sauce
1 ea Onion; green; chopped 1 t Cornstarch; mixed with 1 tb
1 ea Ginger piece (3-inch); -water
-fresh; cut in thin slices; 1/4 c Cornstarch
-marinated 1/2 c Oil for deep frying
-in vinegar 1 week then 1/2 ea Lemon; juice of
-drained x Chopped Chives; garnish
2 ea Tb Soya Sauce

COMBINE lemon juice, sugar and soya sauce in small saucepan. Bring to
a boil. lower heat and simmer 10 minutes. Add cornstarch/water
mixture; stir in sauce. Raise heat; bring to gentle boil, whisking
constantly. Boil 1 minute. Keep warm. LIFT chicken pieces out of
marinade with slotted spoon. Do NOT wipe off; some marinade should
stick to chicken. Roll chicken in cornstarch; deep fry in hot oil
until golden, about 2 minutes. Drain on paper towels. Sprinkle with
lemon juice and chives. Serve sauce on side. SERVES 4 as appetizer.

Submitted By SAM LEFKOWITZ On 10-25-94

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