| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
Chinese |
Poultry, China, Archived |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken — * see note |
| 1 |
lg |
Egg — beaten |
| 1 |
tb |
Sherry |
| 1 |
ts |
Soy sauce salt and pepper — to taste |
| 1/2 |
c |
Waterchestnut powder — * see note |
| 1/4 |
c |
Butter or margarine — softened |
| 1/4 |
c |
Flour |
| 1 |
tb |
Cornstarch |
| 2 |
c |
Chicken stock — seasoned |
| 1/2 |
c |
Whipping cream |
| 2 |
ts |
Sesame seeds — toasted |
INSTRUCTIONS
A chicken about 2 1/2-3 pounds-cut up. ** Available at most Chinese
markets. Marinate chicken pieces in mixture of egg, sherry, soy sauce, 1/4
teaspoon salt and dash of pepper for 20 minutes. Coat each piece of chicken
with water chestnut powder. Heat 1 inch of oil in pan. Add chicken and cook
until tender and browned on both sides. Melt butter over medium heat and
blend in flour and cornstarch. Bring chicken stock to a boil and stir
rapidly while adding butter mixture. Reduce heat and add whipping cream (or
half and half). Season to taste with salt and pepper. Neatly slice chicken
pieces and arrange on hot platter. Cover with cream sauce and sprinkle with
toasted sesame seeds. Recipe from the Bali Hai restaurant on Shelter
Island-San Diego Printed in the Los Angeles Times California Cookbook.Jo
Merrill 11/24/93 -End Recipe Export
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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