Ingredients

2 boneless chicken breasts

1 Tablespoon sherry

1 teaspoon soy sauce

1/4 teaspoon salt

1 Tablespoon cornstarch

1 egg, beaten

Pinch of white pepper

Flour to dredge

1/2 cup oil

1 Tablespoon rice wine

1/2 teaspoon garlic, minced

1 teaspoon instant custard powder

1 Tablespoon sherry

1-1/2 Tablespoons sugar

1/4 teaspoon salt

1 Tablespoon vinegar

1/2 cup water

1/2 Tablespoon sesame oil

1/2 teaspoon hot pepper oil

Juice and rind of 1 lemon

2 slices of fresh ginger

2 teaspoons cornstarch mixed with 2 Tablespoons water

Mix together 1 teaspoon sherry, soy sauce, 1/4 teaspoon salt, cornstarch, beaten egg, and white pepper to form marinade. Marinate chicken for 20 minutes. Coat chicken with flour. Heat oil in wok or heavy skillet and fry chicken on both sides until golden brown. Add rice wine and cover briefly to steam flavors in. Remove chicken from pan and chop into bite-sized pieces. Reheat pan, add garlic, and simmer a few seconds.

Combine remaining ingredients except cornstarch mixed with water to form a sauce; add to pan. Add lemon rind and ginger slices. When mixture boils, thicken with cornstarch and water. Remove ginger and lemon rind. Pour over chicken.

Serves: 4

• Dockside on VirtualCities.com
• This recipe is one of many that you can have from "Some Favorite Recipes From The Restaurant at Dockside Guest Quarters" $4.95.
• Dockside Guest Quarters Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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