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       Title: COLD LEMON CHICKEN WITH “FRAGRANT GREEN”
  Categories: Chinese, Chicken, Appetizers
       Yield: 8 servings
  
       1 md Onion
       1 lb (whole) chicken beast
       6    Celery leaves
       4 tb Chinese lemon sauce
   1 1/2 tb Dark soy sauce
            Lettuce leaves
       4 tb Cilantro leaves and stem,
            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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