posted by Angel 10-31-100 1:03 PM
Chicken Hawaii Kai
1 small whole breast of chicken (per person or 1/2 large breast), boned and skinned
1 slice hickory smoked ham per person
Batter:
2 eggs
1 tsp. sesame oil
2 tsp. baking powder
1/2 tsp. salt
dash of fresh white pepper
1 cup water
1 1/4 cups flour
1 tsp. sherry
1/2 tsp. garlic powder
oil (to cover 2-inches of skillet)
Preheat oven to 325 degrees F. Beat eggs with water in large bowl. Add sesame oil; stir and gradually add flour and baking powder. Combine well and add the remaining ingredients, except oil. Mix until batter resembles smooth heavy cream.
Fit one slice of ham evenly in between each small chicken breast and close. The ham should not be seen. If
using the large chicken breast, fit ham in the same fashion.
With tongs, dip breast into batter, coating evenly. Heat oil in a large skillet and gently add chicken breasts; do not crowd into skillet. Fry only until golden brown, turning once. Transfer to heatproof serving dish. Continue browning all the breasts in this fashion, adding more oil if needed. Remove to preheated oven and bake for 20 to 30 minutes at 325 degrees. Batter makes enough for 6 to 8 chicken breasts. Meanwhile prepare the sauce.
Sauce:
3 Tbsp. oil
2 garlic cloves, minced
2 Tbsp. soy sauce (white preferred)
3 Tbsp. cornstarch, diluted with 4 Tbsp. water
2 scallions, cut in 1/4 strips
1/4 cup sliced toasted almonds, toast in oven while chicken is baking
1/2 lb. mushrooms
3 cups chicken broth
1 tsp. sugar
dash of freshly ground pepper
1 tsp. sherry
5 oz. bamboo shoots, drained and rinsed
1/2 lb. fresh snow peas or 1/2 box frozen
Heat oil in skillet and saute mushrooms and garlic 3 to 5 minutes. Add broth, soy sauce, sugar and pepper; mix well. Simmer for 3 minutes. Stir cornstarch mixture and combine with sherry. Add to skillet gradually, stirring all the time, until sauce becomes thick and glazed. Turn off flame; add bamboo shoots, scallions and pea pods. Stir. Cover skillet and let set until ready to use. Enough for 6 to 8 breasts.
Now, remove chicken breasts from oven. If desired, they may be cut into 3 slices per breast so that the pink ham show through. Place on a bed of rice and pour the sauce over them. Garnish with toasted almonds and you have a dish for a king.
Serves 6 to 8.