Janette's Lemon Chicken

4 pounds chicken

2 tsp. salt to marinade chicken

2 Tbl. Chinese wine

2 Tbl Light soy sauce

4 Tbl Cold water

4 egg yolks

½ tsp. pepper

Cut chicken into small, thin slices while still partially frozen. Mix the above ingredients in a bowl and marinate the chicken in the mixture. (I usually do it for about one hour).

Using approximately 8 cups of cooking oil deep fry the chicken in very hot oil (this cooks fast and is less greasy)– first dipping it into a breading made of:

24 Tbl. Cornstarch

12 Tbl. flour  - mixed together.

Drain chicken on paper towels to remove grease.  Place chicken in a casserole dish.  Make sauce to cover chicken.

Sauce Recipe:

1 cup of fresh lemon juice

1 cup of white sugar

1 cup of chicken stock

2 tsp. Salt

2 1/2 Tbl. cornstarch (mix in pan with ingredients without heating)

4 tsp. Sesame oil

12 drops of yellow food color

Heat in saucepan until it thickens.  Pour over chicken.  Serve with steamed rice; slice some fresh lemons on top. Cabbage salad with dressing – vinegar, sesame oil, soy and lemons are good.