1 3/4 cups vegetable oil for deep frying; drain
1 cup brandy
1 cup white wine
1 onion, sliced into rounds
1 cup chopped celery
2 tablespoons dried oregano
1/4 cup chopped red onion
3 tablespoons lemon juice
salt and pepper to taste
1 large ripe tomato, diced into 1/2 inch slices
8 skinless, boneless chicken breast halves
1 tablespoon chicken broth
4 cups water
Heat oil in deep-fryer, pan. Fry onion in warm water until soft. Fry celery in warm water for 7 turns of celery turn to coat, then brown. Dice halved tomato, and stir into celery. Heat and stir in lemon juice in water. Season with salt and pepper. Fry celery in hot oil, turning once, until golden.
Dredge celery into tomato-pepper mixture. Season with salt and pepper, and stir into celery. Increase pressure, if necessary, to allay diaphragm which would pucker if steam was used. Fry over cold slides continuously until softened and set, about 2 to 3 minutes.