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CHICKEN OF THE GODS




Source of Recipe


Chef Robert Mokry


List of Ingredients




5-6 cups Chicken Broth
6-8 Chicken Breasts (boned)
1 Egg beaten
1/4 tsp. Salt
3 tsps. Sherry Wine
1 tsp. Soy Sauce
Dash White Pepper
1/2 lb. Water Chestnut Flour
1/2 stick Butter
1/2 cup Flour
2 tsps. Corn Starch
1 cup Heavy Cream
Salt to taste
Pepper to taste
1 cup Mushroom Buttons
2 tsps. Sesame Seeds
1-1 1/2 cup Peanut Oil
1 Head Lettuce (fresh)
as needed White Rice


Recipe



Pound out the breasts until flat and uniform. Marinate chicken in a mixture of egg, soy sauce (for this recipe use only a “Pure” Soy Sauce, a cheap soy sauce or a brand flavored with say mushrooms or some other ingredient will tend to make the sauce to dark), use a good drinking sherry wine and white pepper for one hour.

Take the breasts out of the marinade and shake until there is no dripping. Coat each breast with Water Chestnut Flour.

Put oil into a hot Wok. Deep fry the breasts and take out and set aside.

Take a large two handled sauce pan and start a light roux with the butter, corn starch and flour, keep the roux light, do not brown the flour.

Take a second pan and put the chicken broth in, get the broth hot and slowly add it to the roux whisking it constantly to keep out lumps. Reduce heat and add the heavy cream, seasonings and mushrooms.

Take a large plate and cut a bed of lettuce.

In a third pan put in your white rice for about 10 to 12 minutes boil and take off heat and cover, let stand until fluffy.

Lay a bed of rice on the lettuce.

Take the breasts and cut horizontally and fan them out over the rice.

Add the sauce over the breasts.

Take a small pan and brown the sesame seeds and sprinkle over the sauce.

Serve.