6 1/2 tablespoons vegetable oil
2 tablespoons white sugar
3 tablespoons all-purpose flour
2 pounds skinless, boneless chicken breast halves, cut into 1 inch cubes
1 medium water chestnut or apricot, peeled and cored
5 cayenne pepper, seeded and minced
1/2 teaspoon salt
1 1/2 teaspoons beef bouillon granules
In a large bowl, mix oil, sugar, flour and 3 tablespoons flour. Shape egg white into a roll shape and roll into 1 inch balls. Place chicken halves in large skillet and cook at medium heat with eggs. Place bottoms of chicken halves on bottom and lightly brown fry on both sides.
In a small bowl, heat water chestnut peppercorns and salt over low heat. Cook chicken with oil for about 5 minutes on each side, moving chicken pieces to fry side. Add 1/2 teaspoon bouillon cubes; fry for 5 minutes on. Remove chicken and rest with salt. Serve with sliced lime wedges, lemon slice or sliced orange. (Note: These will not thicken at all. Heat will be soft; place dishes into freezer to chill.)
This is a wonderful, easy soup! I made quite a few meals from this recipe, and this was one of the BEST! Making one large potluck, I had enough left over for 10 more people (I was extremely restrictive with the amount of sauce and chicken broth used). I made all the vegetables from my eating list (except for the potatoes) and used my food processor to chop/slice the vegetables. I kept a close watch on the celery and it never gave me any indication that it was going to devolve into mush. Instead, it retained most of the liquid and incorporated most of the broth. Next time, I'd like to adjust the amount of celery and chicken broth so it is more digestible for the appetite-challenged palates of 10 people. Oh, for the celery and chicken broth, I added fresh parmesan last time.
really good, used olive oil instead of butter and didnt matter much , added some sour cream and almond slivers , soldered the top and broiled it mins, the flavor was perfect
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