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Bali Hai's Chicken of the Gods




Source of Recipe


Union-Tribune Food section in April 1999


Recipe Introduction


Tom Ham, the late owner of Bali Hai, Shelter Island, created this chicken recipe.


List of Ingredients




2 to 3 pounds boneless chicken pieces
1 egg, beaten
1/4 teaspoon salt
3 teaspoons dry sherry
1 teaspoon soy sauce
Dash white pepper
8 ounces chestnut flour (available at Asian markets)
Oil for browning

CHICKEN
1/2 cup butter
1/2 cup flour
2 tablespoons cornstarch
4 cups chicken stock
1 cup cream
Salt and pepper, to taste
2 teaspoons toasted sesame seeds

Recipe



Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and
pepper for 15 to 20 minutes. Remove and coat each piece with chestnut
flour.

Heat oil in a large skillet and brown the chicken, cooking until
heated through.

Melt the butter over medium heat and blend in the flour and
cornstarch, stirring constantly. In a sauce pan, bring the stock to a
boil. Add the stock slowly to the butter mixture, stirring rapidly.
Continue stirring until combined and thickened. Reduce the heat and
add the cream and salt and pepper.

Cut the chicken into neat slices and arrange them on a hot platter.
Cover the chicken with the cream sauce. Sprinkle sesame seeds over
the top.

Serves 4-6.