Chinese Chickens Recipes - 'White Flower' Chicken Recipe

Ingredients

• 1 large raw skinned breast of roasting chicken

• few drops ginger sherry

• salt and Ve-Tsin (M.S.G.)

• few shakes pepper

• 3 raw Pacific prawns

• 3 canned water chestnuts

• 1 small spring onion

• 1 small egg white

• few drops sesame oil

• 1/2-1 level teaspoon corn-flour

• peanut oil

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Method:

1. 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.

2. Remove the shells and the black intestinal lines, then chop the prawns, chestnuts and onion and mix to a smooth paste.

3. Beat the egg white to a slight troth and work it in, together with a further pinch salt, pinch Ve-Tsin, few shakes pepper and the sesame oil.

4. Lay the chicken slices on a clean surface (an enameled tray is ideal) and sprinkle them with the corn-flour. Place a portion of the prawn paste on each and smooth it to the shape of the slice but slightly rounded on top.

5. 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.

6. Slip the knife under each and carefully transfer to a heated serving dish so that each portion retains its shape.