Mai Fun City Chicken

Recipe Ingredients

6		Chicken legs and thighs (attached)
3/4 lb	340g / 11oz	Skinless boneless chicken breast meat
1		Egg white
1 cup	237ml	Whipping cream - (to 1 1/2 cups)
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Brandy
1/2 cup	118ml	Drained seaweed - soaked in water
		And squeezed dry
3 cups	711ml	Well-seasoned chicken stock
		Sauce
3/4 cup	177ml	Whipping cream
		Soy sauce - to taste
		Juice of half a lemon
1 tablespoon	15ml	Cornstarch - mixed with
1/4 cup	59ml	Water
		Rice noodles
		Vegetable oil - for frying
		Toasted sesame seeds - for garnish

Recipe Instructions

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 1/2 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 1/2 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.

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 - http://www.foodtv.com

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