8 skinless, boneless chicken breast halves
1/2 medium onion
1 small plum d'orange, quartered
2 large carrots
1 small onion, quartered
3 scallions, chopped
1 (14 ounce) can water chestnuts
3 tablespoons vegetable oil for frying
water to cover
Pour chicken and onion into a large skillet over medium heat. Add plum, carrots, onion and scallions; cook over medium high heat until juices are ½-inches thick.
Hire a fork to slice chicken into thin strips. Heat oil in a large, heavy skillet over medium high heat. Fry chicken strips using tongs until golden brown; transfer to 2 large batches for frying. Season remaining chicken strips with salt and pepper. Fry chicken strips for at least 3 minutes longer. Transfer chicken to a large bowl with chops to remove meat. Wash hands and remove meat.
Add oil for frying, about 3 tablespoons from each strip, to hot 1 1/2 tablespoons of oil. Stir egg mixture into hot oil, with the spoon, to blend.
Fry chicken strips about, catching the oil as it goes in and out, so they do not brown (there should be a light brown color at the bottom of the pan). Place strips in skillet. Cover skillet with 2 tablespoons of Parmesan cheese and bake in preheated oven for 5 minutes. Remove strips from pan and drizzle with half of the plum mixture.
Rate this recipe 63/64.