White Flower Chicken Recipe
Ingredients
| 1 large raw skinned breast of roasting chicken | ||
| Few drops ginger sherry | ||
| Salt and Ve-Tsin | ||
| Few shakes pepper | ||
| 3 raw Pacific prawns | ||
| Water chestnuts | 3 , canned | |
| Spring onion | 1 Small | |
| Egg white | 1 Small | |
| Few drops sesame oil | ||
| Cornflour | 1 Teaspoon (Leveled) | |
| Peanut oil | ||
Directions
Cut the skinned chicken breast diagonally into 3 slices so that each is as large as possible.
Work the sherry, pinch salt, pinch Ve-Tsin and a few shakes pepper into them and set aside.
Remove the shells and the black intestinal lines, then chop the prawns, chestnuts and onion and mix to a smooth paste.
Beat the egg white to a slight froth and work it in, together with a further pinch salt, pinch Ve-Tsin, few shakes pepper and the sesame oil.
Lay the chicken slices on a clean surface (an enamelled tray is ideal) and sprinkle them with the cornflour.
Place a portion of the prawn paste on each and smooth it to the shape of the slice but slightly rounded on top.
Heat the oil to 375°F. or 190°C.
Drop the chicken slices into it and cook them for 5 minutes.
Lift out and cut into diagonal slices.
Slip the knife under each and carefully transfer to a heated serving dish so that each portion retains its shape.
Work the sherry, pinch salt, pinch Ve-Tsin and a few shakes pepper into them and set aside.
Remove the shells and the black intestinal lines, then chop the prawns, chestnuts and onion and mix to a smooth paste.
Beat the egg white to a slight froth and work it in, together with a further pinch salt, pinch Ve-Tsin, few shakes pepper and the sesame oil.
Lay the chicken slices on a clean surface (an enamelled tray is ideal) and sprinkle them with the cornflour.
Place a portion of the prawn paste on each and smooth it to the shape of the slice but slightly rounded on top.
Heat the oil to 375°F. or 190°C.
Drop the chicken slices into it and cook them for 5 minutes.
Lift out and cut into diagonal slices.
Slip the knife under each and carefully transfer to a heated serving dish so that each portion retains its shape.
Chef
