Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken -- * see note
1 lg Egg -- beaten
1 tb Sherry
1 ts Soy sauce
-salt and pepper -- to
-taste
1/2 c Waterchestnut powder -- *
-see note
1/4 c Butter or margarine --
-softened
1/4 c Flour
1 tb Cornstarch
2 c Chicken stock -- seasoned
1/2 c Whipping cream
2 ts Sesame seeds -- toasted

A chicken about 2 1/2-3 pounds-cut up. ** Available at most Chinese
markets. Marinate chicken pieces in mixture of egg, sherry, soy
sauce, 1/4 teaspoon salt and dash of pepper for 20 minutes. Coat each
piece of chicken with water chestnut powder. Heat 1 inch of oil in
pan. Add chicken and cook until tender and browned on both sides.
Melt butter over medium heat and blend in flour and cornstarch. Bring
chicken stock to a boil and stir rapidly while adding butter mixture.
Reduce heat and add whipping cream (or half and half). Season to
taste with salt and pepper. Neatly slice chicken pieces and arrange
on hot platter. Cover with cream sauce and sprinkle with toasted
sesame seeds. Recipe from the Bali Hai restaurant on Shelter
Island-San Diego Printed in the Los Angeles Times California
Cookbook.Jo Merrill 11/24/93 -End Recipe Export

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