White Flower Chicken
|Skinless roasting chicken breast||1 Large (Raw)|
|Ginger sherry||2 Drop (Few Drops Required)|
|Monosodium glutamate||To Taste (Ve- Tsin)|
|Pepper||To Taste (Few Shakes)|
|Raw prawns||3 (Pacific Prawns)|
|Canned water chestnuts||3|
|Spring onion||1 Small|
|Egg white||1 Small|
|Sesame oil||2 Drop (Few Drops Required)|
|Cornflour||1 Teaspoon (Leveled)|
|Peanut oil||1 Teaspoon|
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.