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Cold Lemon Chicken With "fragrant Green"appetizers, poultry, chinese 1 medium onion 1 lb (whole) chicken beast 6 celery leaves 4 tablespoon chinese lemon sauce 1 1/2 tablespoon dark soy sauce 1 lettuce leaves 4 tablespoon cilantro leaves and stem, 1 finely chopped 1 lemon's juice In a saucepan, put the onion, chicken breast, and celery leaves with just enough water to cover. Bring to a slow boil; cover and simmer over medium heat for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid. When it is cool, skin and boned the chicken and slice it. Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange the chicken slices on a bed of lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon juice over the chicken slices. Your guests can put some of the sliced chicken in the middle of a lettuce leaf and roll it up like an egg roll before eating. Makes 8 to 10 appetizer servings. NOTE: Cilantro, also called Chinese parsley, fresh coriander, and "fragrant green," gives the Szechuan dish its distinctive flavor. -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981
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