CHINESE COOKING: This is quite a simply & delicious way to cook chicken breast.

CHICKEN BREAST WITH SHRIMP PASTE百花雞:



2 chicken breasts, about 12-14 oz. in weight

8z. small shrimp


seasoning:

1 tbsp. rice wine or dry sherry
2 tsp. salt + ¼ tsp. white pepper
½ tsp. sesame oil
1 egg white
2 tbsp. tapioca starch


cooking oil for deep-frying

tapioca starch for dredging

2 tbsp. each of chopped water chestnut, carrot, dried and reconstituted mushroom and green onion



De-bone chicken breasts and leave skin on. Rinse, pat dry and cut each breast lengthwise into half. Pound each piece with a meat mallet into uniformed ¼-inch thickness. Mix seasoning ingredients together and add ¾ of the total amount of seasoning into chicken pieces to marinate for 30 minutes.

Rinse, de-vein, pat dry and mince shrimp. Add remaining ¼ portion of seasoning together with chopped water chestnut, carrots, mushrooms and green onion into shrimp to mix into a paste.

Put chicken pieces skin-side down on a plate and dust it with tapioca starch. Spread a layer of shrimp paste over each piece of chicken.

In wok or large saucepan, heat enough oil for deep-frying until very hot & tested ready with a dry chopstick. Deep-fry chicken pieces for 2-3 minutes or until tested done. Slice chicken breasts into serving pieces and serve immediately.