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LEMON CHICKEN 
12 skinless, boneless chicken breast halves
Water
1 tsp. salt
1 sm. onion, sliced
2 slices plus 4 tbsp. shredded fresh ginger, divided
2 tbsp. sugar
1 tbsp. cornstarch
1 c. chicken broth
Parsley and lemon slices
6 tsp. shredded lemon peel
6 tbsp. lemon juice
24 snow peas, blanched and chilled
1 1/3 c. (4 stalks) celery, cut in diagonal slices
1 (15 oz.) can Chinese straw mushrooms, drained and chilled
4 green onions, white part only, cut in 1/4-inch diagonal slices

In a large skillet overlap chicken breasts slightly. Cover with water and add salt, onion and 2 slices of ginger. Bring slowly to a boil. Lower heat. Place piece of waxed paper directly on surface and poach chicken about 15 minutes. To test for doneness, insert tip of small sharp knife into thickest part of chicken breast. Meat should be white. Remove from poaching liquid to plate. Chill in refrigerator.

Ginger Lemon Sauce: In medium saucepan combine sugar and cornstarch. Gradually stir in chicken broth. Add shredded ginger, lemon peel and juice. Cook over low heat, stirring constantly, until mixture thickens slightly. Chill in refrigerator.

To serve: Cut each chicken breast half on the diagonal in thin slices, keeping breast together. Arrange on large platter with snow peas, celery and straw mushrooms on one end. Drizzle with sauce and sprinkle green onions over chicken. Garnish platter with parsley and lemon slices. Serves 12.

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