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* Almond Chicken with Lemon Sauce
* Spicy Mashed Potatoes

Almond Chicken With Lemon Sauce
The Grand Formosa Regent Hotel, Taipei, Taiwan

Makes 4 servings

  2 boneless, skinless chicken
 breasts, halved
  1/2 cup cornstarch
  2 eggs, beaten
  1 cup sliced almonds
  1/2 cup fresh lemon juice
  1 tablespoon rice vinegar
  1+1/2 tablespoons sugar
  2 teaspoons cornstarch
 dissolved in 1 tablespoon cold
 water
  2 tablespoons vegetable oil

 1. Dredge the chicken breasts thoroughly in the cornstarch. Dip each one
 into the eggs, then in the almonds, coating well. Chill until needed.

 2. In a nonreactive* small saucepan over medium-high heat, combine the
 lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring
 constantly, until the mixture thickens, about 3 minutes. Remove from the
 heat and set the dipping sauce aside.

 3. In a large nonstick skillet over medium heat, heat the vegetable oil
 until hot. Add the chicken breasts and sauté for 5 minutes on each side,
 or until cooked through.

 4. Cut the chicken breasts into bite-size pieces. Serve at once, with the
 lemon dipping sauce.

 *A nonreactive saucepan is made of a material that will not interact with
 the acid in the food. Stainless steel, ceramic, glass, and anodized
 aluminum are fine.

 Copyright 1995 Acorn Associates, Ltd.

 Spicy Mashed Potatoes
 Chile

 Makes 4 servings

  4 medium potatoes, peeled and cut into chunks
  1/3 cup milk, heated
  1 tablespoon butter
  3/4 teaspoon salt
  1 to 2 teaspoon Chinese chili paste or Chinese chili paste with garlic

 1. In a large pot, boil the potatoes in plenty of water until they are
 tender, about 20 minutes.

 2. Put the potatoes through a potato ricer or food mill. Stir in the
 heated milk and butter. Add the salt and the chili paste, stirring briefly
 to blend evenly.

 Copyright 1995 Acorn Associates, Ltd.
 





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