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Add a photoServings: 4
Ingredients
- 1 x Chicken -- * see note
- 1 lrg Egg -- beaten
- 1 Tbsp. Sherry
- 1 tsp Soy sauce salt and pepper - to taste
- 1/2 c. Waterchestnut pwdr -- * see note
- 1/4 c. Butter or possibly margarine -- softened
- 1/4 c. Flour
- 1 Tbsp. Cornstarch
- 2 c. Chicken stock -- seasoned
- 1/2 c. Whipping cream
- 2 tsp Sesame seeds -- toasted
Directions
- A chicken about 2 1/2-3 pounds-cut up.** Available at most Chinese markets. Marinate chicken pcs in mix of egg, sherry, soy sauce, 1/4 tsp. salt and dash of pepper for 20 min. Coat each piece of chicken with water chestnut pwdr. Heat 1 inch of oil in pan. Add in chicken and cook till tender and browned on both sides. Heat butter over medium heat and blend in flour and cornstarch. Bring chicken stock to a boil and stir rapidly while adding butter mix. Reduce heat and add in whipping cream (or possibly half and half). Season to taste with salt and pepper. Neatly slice chicken pcs and arrange on warm platter. Cover with cream sauce and sprinkle with toasted sesame seeds.
- Island-San Diego Printed in the Los Angeles Times California Cookbook.Jo
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 4 servings | |
| Calories 904 | |
| Calories from Fat 589 | 65% |
| Total Fat 65.76g | 82% |
| Saturated Fat 24.59g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 334mg | 111% |
| Sodium 510mg | 21% |
| Potassium 795mg | 23% |
| Total Carbs 12.3g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.01g | 1% |
| Protein 61.78g | 99% |
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