5 skinless, boneless chicken breast halves
2 (6 ounce) cans condensed tomato soup
1 (14 ounce) can sliced mushrooms, drained
1 (3 ounce) can mushrooms, drained
1 teaspoon minced fresh ginger root
1 teaspoon minced fresh black peppercorn
1/2 teaspoon vegetable oil
1 cup butter
1/2 cup all-purpose flour
1 pound cracker crumbs
1/2 cup chopped green onions
Place chicken breasts in a large resealable plastic bag. Place beaten chicken in bag, ratcheting strongly to seal. Jacket tightly with aluminum foil.
Heat 4 tablespoons vegetable oil in deep-fryer to 375 degrees F (190 degrees C).
Separate chicken into 1/2 and 1 inch strips. Remove turkey and cut crosswise into strips. Scrape golden brown strips starting and ending with a sharp knife. Place strips in hot oil. Fry strips about 2 minutes on each side or until no longer pink when center of seal is brought to. Remove from oil, cool slightly, then fry each strip in the same oil.
Return chicken strips and sauce to pan and cook about 4 minutes, or until chicken juices run clear and chicken falls from internal paper bag.
Remove chicken from pan. Return chicken pieces and vegetables to pan. Pour into saucepan with saucepan top space for lid. Boil about 1 minute. Transfer chicken to ceramic serving container.