(from Doreen Levy's cookbook  A Potpourri of Memories )


3 chicken breasts (increase quantity as needed)                          4 Tbs cornstarch

4 Tbs flour                                                                                          Boiled rice (3/4 cup per person)
1 sliced lemon, to garnish
1/4 tsp salt                                                                                          1/4 tsp pepper
1/4 cup sherry                                                                                   Juice of 2 lemons
2 Tbs sesame oil                                                                               1/2 cup ketchup
1/2 cup soy sauce                                                                             1/4-1/2 cup sugar
1/2 cup vinegar  

Cut chicken into 2
1/2 cm (1 inch) strips and place in a bowl. Combine marinade ingredients and pour over chicken; mar­inate for 2 hours.

Heat sesame oil in small pot then add remaining sauce ingredients.  Bring to boil, reduce heat and simmer for a few minutes; adjust sauce to taste.  The sauce can be prepared in advance and heated just before serving.

Combine cornstarch and flour. Place in a plastic bag and drop in chicken pieces. Space chicken strips on a greased baking sheet. Sprinkle a little of the marinade over chicken if it appears dry. Bake in a preheated moderate oven (190C/375F), until chicken starts to turn brown, turning occasionally.

To serve, place chicken on a serving plate and garnish with slices of lemon. At table, spoon chicken onto rice and pour marinade over.

Note: Instead of baking, chicken can be stir-fried in 1/4 cup oil in a wok; drain and serve.


Viv cooks festive chicken

Viv writes: In 1972 Frankie and I were living in Madison, Wisconsin while studying in graduate school. Home  was a small student apartment with the entrance hall, living room, dining room, study, play room and kitchen all in one. It was November, with about a foot of snow on the ground and Frankie's birthday was fast approaching. Frankie had requested that I make her a birth­day dinner. I set about this using the scientific method.

After reviewing French, Viennese, Italian, and many other books my eyes lighted on a small book called Easy Chinese Cooking, with color pictures. I purchased the book and after about an hour of study, I decided on Chang's Lemon Chicken. An hour or so later I finished copying the ingredients, preparation and cooking steps onto about 15 cards (3 by 5). By 7th December I had purchased all the ingredients. Mid-afternoon (while Frankie and the kids were out) I taped the cards to the kitchen cabinets, in the order of procedure. Some time later, with some minor setbacks, the meal  was ready and was obviously a success.

Despite the fact that Frankie's range of meals outnumbers mine by about 250 to 1, this recipe is frequently requested by the kids on special occasions.

  [Note: Viv also makes great cappuccino].


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