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1
Soak the mushrooms in water for 30 minutes or until they are soft.
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2
Drain and shred finely.
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3
Discard the tough stems.
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4
Remove the skin from one of the lemons and shred it into strips the size of a matchstick.
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5
Finely grate the skin of the remaining lemon.
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6
Squeeze the juice from both lemons.
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7
In a bowl combine the mushrooms, bamboo shoots, shredded and grated lemon skins, lemon juice, lemon extract, sugar, light soy sauce, chicken stock, and 1 tablespoon of the dark soy sauce.
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8
Split the chicken in half.
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9
Dry with paper towels and rub with the remaining dark soy sauce.
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10
Allow the chicken to stand for 10 minutes.
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11
In a skillet heat the oil to 375F (190C) F and deep-fry the chicken for 5 minutes on each side.
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12
Cut the chicken into 1 1/2- by 1-inch pieces and place them on a serving dish.
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13
Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam.
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14
Add the peanut oil, salt, and gingerroot.
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15
Stir for about 30 seconds or until the gingerroot browns slightly.
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16
Lower heat to medium and add the lemon sauce mixture.
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17
Stir for 2 minutes to blend the flavors.
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18
Add the chicken fat and stir for 1 minute.
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19
Add the cornstarch mixture to thicken the gravy, stirring constantly.
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20
Pour the sauce over the chicken in the serving dish.
