A fragrant and delicious chicken dish from China, Lin-Moun Chi (ling-moon gee) makes an excellent dinner party dish, served with boiled rice or noodles. Or it may be served as part of a formal Chinese meal.
1 X 3 lb. chicken, skinned
1½ teaspoons salt
1 teaspoon ground ginger
1 egg, lightly beaten
4 oz. ground rice sufficient oil for deep frying juice of
1 tablespoon chopped spring onions
1 lemon, cut into thin slices
2 fl. oz. chicken stock
2 tablespoons dry sherry
½ teaspoon salt
1 teaspoon sugar
On a chopping board, using a sharp knife cut the chicken, through the bone, into 16 or 20 pieces. Sprinkle the pieces with the salt and ginger, rubbing them into the flesh with your fingers.
Place the egg in a saucer or plate and dip the chicken pieces in it, one by one. Roll the pieces in the ground rice until they are lightly but thoroughly coated.
Fill a deep-frying pan one-third full of vegetable oil. Place the pan over moderate heat and heat the oil until it registers 360 °F on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil browns in 50 seconds. Place a few of the chicken pieces in a deep-frying basket and lower them into the oil. Cook the pieces for 3 to 5 minutes, or until they are golden brown. Remove the pieces from the oil, drain on kitchen paper towels and place on a heated serving dish. Keep the pieces warm while you cook the remaining chicken pieces in the same way.
To make the sauce, place the chicken stock, sherry, salt and sugar in a small saucepan. Place the pan over moderate heat and bring the liquid to the boil. Remove the pan from the heat and pour the sauce over the chicken pieces.
Sprinkle the lemon juice and spring onions over the chicken. Arrange the lemon slices around the chicken and serve at once.