Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breasts, boned
-and skinned
2 tb Soy sauce, light
1/4 ts Sesame oil
1 ts Salt
1 tb Gin or vodka
3 Egg whites, beaten
-until frothy
1 c Water chestnut flour,
1 c Salad oil
3/4 c Sugar, granulated
1/2 c White vinegar
1 c Chicken stock
1 tb Cornstarch
2 tb Water
1 ts MSG
Juice of 1 lemon
1 Lemon rind chopped
1/4 Head shredded lettuce
3 sm Carrots, julienned
3 Green onions, julienned
1/2 lg Green pepper, julienned
1/2 c Canned pineapple,
-shredded
1 oz Lemon extract

Place the chicken in a shallow earthenware dish or bowl. Combine the
soy sauce, sesame oil, salt and gin or vodka. Pour over chicken. Toss
to coat. Let sit thirty minutes. Drain the chicken. Discard the
marinade. Add the chicken pieces to the beaten egg whites. Toss to
coat. Place the water chestnut flour on a plate. Use it to coat the
chicken pieces. Add 1/2" of peanut oil to a skillet. Heat the oil to
350 degrees. Add the chicken pieces, a few at a time if necessary.
Brown on both sides. Drain. Mix the cornstarch with the water. Place
the sugar, vinegar, stock, cornstarch and water mixture, mono sodium
glutamate, lemon juice and lemon rind in a small pan. Bring to a
boil. Cook, stirring, until the mixture thickens. Cut the drained
chicken into 1" crosswise slices. Place on top of the shredded
lettuce on a serving platter. If necessary, keep warm in a 200 degree
oven. Add the vegetables and pineapple to the sauce. Remove from the
heat and stir in the lemon extract. Pour over the chicken. Serve.

From: Joel Ehrlich
Submitted By JIM WELLER On 07-25-95

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