white house garden

Lemon Chicken Hunan Style

Hunan Province is the home of the sweet & sour sauce

3 large chicken breasts, boned &
skinned, cut in half
1/4 cup flour
1 egg
1/4 tps baking soda
2 Tbspcornstarch
2 Tbspvegetable oil
1 tps salt
1 tps soy sauce

Mix flour, egg, baking soda, cornstarch, oil, salt & soy sauce
Dip chicken into batter & fry until golden
Cut chicken crosswise into 1/2-inch slices
Arrange on a heated platter
Keep warm
Pour Lemon Sauce over & garnish with lemon slices

Lemon Sauce
1/2 cup water
1/2 tps lemon zest
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 tps chicken bouillon
1/2 tps salt
1 clove garlic, minced
1 tablespoon cornstarch
1 tablespoon cold water

Heat water, lemon zest, lemon juice, honey, catsup, chicken bouillon, salt & garlic to boiling
Mix cornstarch & water & stir in
Cook & stir for 30 seconds or until thickened

Chinese Mixed Pickles

Chinese Mixed Pickles

Pickling Liquid
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 tpss salt

Combine all ingredients in 3-quart saucepan
Cook & stir over medium heat until liquid boils
Remove from heat; cool

3 large carrots
1 (1 pound) Chinese white radish
1 large cucumber
4 stalks celery
8 scallions
4 ounces fresh ginger root
1 large red bell pepper
1 large green bell pepper

Wash all vegetables
Pare carrots & radish
Cut cucumber lengthwise into quarters & remove seeds
Cut carrots, radish & cucumber into matchstick thin strips about 2 inches long
Cut celery into 1/2-inch diagonal slices
Cut onions into 1/4-inch diagonal slices
Pare ginger root & cut into thin slices
Remove seeds from peppers & cut peppers into 1/2-inch cubes

Fill a 5-quart Dutch oven half full of water
Cover & cook over high heat until water boils
Uncover & add all vegetables
Remove from heat immediately
Let vegetables st& uncovered for 2 min
Drain vegetables in large col&er
Spread vegetables out on clean towels & allow to dry 2 or 3 hour
Pack vegetables firmly into clean jars with lid
Pour pickling liquid into jars until vegetables are completely covered
Cover jars tightly
Store in refrigerator at least 1 week before using

Makes 1 1/2 to 2 quarts



These are Neapolitan fried ravioli, for want of a better name, and are an indispensable part of Frienno e Magnanno, the classic
Neapolitan fritto misto
They’ll also work quite nicely as antipasti, or as a side dish, and you may find yourself making them as snack
This recipe is drawn from Car