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White Flower Chicken

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  Skinless roasting chicken breast 1 Large (Raw)
  Ginger sherry 2 Drop (Few Drops Required)
  Salt To Taste
  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.

Recipe Summary

Side Dish

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White Flower Chicken Recipe