Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breasts (about 400g/ 1/2 c Cornflour
- 13oz) 3 Egg whites
1/2 c Flour 4 c Oil for deep frying

---------------------------SAUCE--------------------------------
1 c Chicken stock Few drops lemon essence
1 lg Lemon, juice of Salt and pepper
Few drops yellow food colour 1 tb Cornflour

Skin and trim the chicken breasts and coat lightly with the flour.
Sift the remaining flour and cornflour into a bowl, add enough cold
water to make a thick batter. Beat the egg whites to peaks and fold
into the batter. Heat the deep oil. Coat the chicken with batter and
deep-fry for about 6 mins until cooked through and the batter crisp
and golden, remove and drain well.

Bring the stock to a boil in a small saucepan and add the lemon juice,
colouring and lemon essence. Season to taste with salt and pepper.
Mix the tablespoon of cornflour with a little water, stir into the
sauce and boil until thickened. Slice the chicken, pour on the sauce
and serve at once.

(c) Copyright : Vietnam - The Pleasure of Cooking Mini-Series.

Typed or you by : Sue Rykmans.
Cooking Gourmet Echos 6/94
Submitted By JOELL ABBOTT On 10-24-94

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