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Recipe by: obeline
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See below ingredients and instructions of the recipe
1/2 lb Boneless chicken breasts cut
-into 1/4" strips
Marinade:
2 Egg whites, beaten
2 tb Cornstarch
1/8 ts Salt
Deep fry
3 c Peanut oil
Assembly
17 oz Can creamed corn
3 c Chicken stock
1 tb Light soy sauce
Salt pepper to taste
Sesame oil
Cut the chicken and pat dry on paper towels. Mix with the egg-white
marinade and refrigerate for 30 minutes. Heat the oil in a saucepan
or wok to between 280 and 300 degrees, no hotter. Deep-fry the
chicken strips in the oil just until they are barely tender. They
will not brown. Heat the creamed corn along with the soup stock and
light soy. When hot add the chicken and season to taste with the salt
and pepper. Add the sesame oil drops to garnish and serve. From The
Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c
1989. Typed by Terri St.Louis-Woltmon O:).
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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