Chicken Of The Gods Recipes

CHICKEN OF THE GODS

Steps:

• 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

BALI HAI'S CHICKEN OF THE GODS RECIPE - (4.3/5)

Steps:

• Marinate 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. Brown in heated oil until cooked through. Melt butter over medium heat and blend in flour and cornstarch. Bring stock to a boil and stir rapidly while adding the butter mixture. Reduce heat and add the cream and salt and pepper. Cut chicken into neat slices and arrange on a hot platter. Cover with cream sauce. Sprinkle sesame seeds over top.

CHICKEN FOR THE GODS

Steps:

• Place flour and mustard in shallow bowl and coat chicken breasts.
• In skillet, brown coated breasts in oil.
• Place in slow cooker and pour condensed soup over the chicken. Add water.
• Cover and cook on low for 6-7 hours.