Lemon Chicken

Ingredients:

• 1/2 c. & 2 tbsp cornstarch
• 3/4 c. water, divided
• 2 egg yolks
• 4 skin-less, boneless chicken breast halves (2-2 1/2 lb.)
• 2 c. corn oil
• 3 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 1 c. chicken broth
• 1/3 c. fresh lemon juice
• 1/2 c. scallions (spring onions) (cut diagonally, 1" slices)

Directions:

1. In a medium-sized bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks. Whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups of oil for frying, until sizzling. Fry the chicken breasts, one part at a time, on both sides until brown and tender. Remove, place on paper towels and keep warm.
3. In a medium saucepan, place 2 tbsp cornstarch, brown sugar and ginger. Stir in 1/2 cup water and chicken broth. Cook over medium flame, stirring frequently until it thickens and comes to a boil. Boil for 1 minute.
4. Remove from heat and stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange in a slightly overlapping manner on the serving dish. Pour sauce over the chicken and sprinkle with scallions.
6. Serve hot with rice.

Photo courtesy: francesbean (Flickr user): http://www.flickr.com/photos/francesbean/

Chicken Noodles Soup

Ingredients: 8 c. chicken broth 1/2 lb. chicken, skinned, boned & cut into small pieces 3 carrots, sliced 2 tbsp. light soy sauce 1 tbsp. sugar 1 tbsp. sherry 1/2 tsp. ground ginger 4 oz. rice vermicelli, broken into 1 inch pieces Directions: In a large soup pot place chicken broth. Bring to a boil over medium-high heat. Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil. Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.

Steamed Chicken with Mushrooms (Cantonese style)

INGREDIENTS:

• 4 - 6 medium sized Chinese dried black mushrooms
  
• 1 1/2 pounds assorted chicken pieces, with bones (chopped to bite sized pieces)
  
• 1/4 teaspoon salt
• Pepper, to taste
• 1 1/2 tablespoons soy sauce (4 1/2 teaspoons)
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 1/2 tablespoons cornstarch
• 2 medium sized slices ginger, shredded
  
• 1 green onion (spring onion, scallion), diced

PREPARATION:

Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.

Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid and cornstarch. Allow to marinate while bringing water to a boil for steaming.

Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. Serve over steamed rice.