Mai fun city chicken

Yield: 4 servings

Measure Ingredient
6 \N Chicken legs and thighs; (attached)
¾ pounds Skinless boneless chicken breast meat
1 \N Egg white
1 cup Whipping cream -; (to 1 1/2 cups)
1 tablespoon Salt
½ teaspoon Freshly-ground black pepper
1 tablespoon Soy sauce
2 tablespoons Brandy
½ cup Drained seaweed; soaked in water
\N \N And squeezed dry
3 cups Well-seasoned chicken stock
\N \N === SAUCE ===
¾ cup Whipping cream
\N \N Soy sauce; to taste
\N \N Juice of half a lemon
1 tablespoon Cornstarch; mixed with
¼ cup Water
\N \N Rice noodles
\N \N Vegetable oil; for frying
\N \N Toasted sesame seeds; for garnish

Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and refrigerate until mousse is ready.

Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade. Process with the egg white until mixture is smooth, then place in a bowl over ice. When mixture is thoroughly chilled, beat in whipping cream ½ cup at a time. Season with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small spoonful of the mousse in simmering water. Taste and adjust seasoning and consistency. Add the drained seaweed. Preheat oven to 350 degrees. Lay the chicken legs out skin side down and place ½ cup of mousse in the center of each. Wrap each leg around mousse and place close together in a 2-inch deep pan for poaching. Heat the chicken stock to boiling and pour over all the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep warm until serving time. Strain the reserved chicken stock into a saucepan. Bring to a boil and reduce to 1 cup. Add cream, soy sauce, and lemon juice, and return to a boil. Thicken sauce with cornstarch and keep warm. Fry rice noodles in small batches in vegetable oil and drain well. To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken.

Spoon sauce over top and sprinkle with toasted sesame seeds. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A18 broadcast 10-09-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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