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Chiu Chow Lemon Chicken



8 chicken breasts, boned and skinned
1 cup slivered almonds
1 bunch chives
4 garlic cloves, finely minced
1 tbsp finely minced fresh ginger


2 tsp grated lemon peel, or: finely minc, ed lemon peel
1/2 cup lemon juice
6 tbsp sugar
1/4 cup chicken broth
2 tbsp light soy sauce
1/2 tsp salt


2 tbsp cornstarch
1/4 cup cooking oil
1 salt and pepper
1 cup all-purpose flour
4 tbsp unsalted butter

ADVANCE PREPARATION: Dip each chicken breast in water and then gently
flatten with a meat pounder or rolling pin until the breast increases
in size by about one-third. Set aside. Toast the almonds in a 325 F
oven until light golden, then set aside. Mince the chives and set
aside. Combine the garlic and ginger and set aside. In a small bowl
combine the sauce ingredients and mix well. LAST-MINUTE COOKING:
Combine the cornstarch with an equal amount of cold water. Preheat
the oven to warm. Place a small noncorrosive skillet or saucepan over
medium heat. Add 1 tablespoon cooking oil and then garlic and ginger.
Saute briefly, then add the sauce. Bring to a low boil and reduce the
heat to simmer. Sprinkle the chicken on both sides with a little salt
and pepper. Dust with flour, shaking off any excess. Place a 12-inch
skillet over high heat. When hot, add the butter and remaining 3
tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken
pieces at a time. Cook for about 1 minute on each side. The chicken
is done when the meat turns color and feels firm to the touch (do not
overcook). Transfer the chicken to a heated platter or dinner plates
and keep warm in the oven while you cook the remaining chicken. Bring
the sauce back to a low boil and stir in a little of the cornstarch
mixture to lightly thicken it. Spoon the sauce over the chicken.
Sprinkle the almonds and chives on top. Serve at once.


Servings: 4



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