Tom Ham, the late owner of Bali Hai, created this chicken recipe. It appeared in the Union-Tribune Food section in April 1999. The Bali Hai Restaurant is on Shelter Island. Divine flavors grace Chicken of the Gods.
1 to 1 1/2 pounds boneless chicken pieces
1/2 egg, beaten
1/8 teaspoon salt
1 1/2 teaspoons dry sherry
1/2 teaspoon soy sauce
Dash white pepper
4 ounces chestnut flour (available at Asian markets)
Oil for browning
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
1 teaspoon toasted sesame seeds
Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour.
Heat oil in a large skillet and brown the chicken, cooking until heated through.
Melt the butter over medium heat and blend in the flour and cornstarch, stirring constantly.
In a saucepan, bring the stock to a boil. Add the stock slowly to the butter mixture, stirring rapidly. Continue stirring until combined and thickened. Reduce the heat and add the cream and salt and pepper.
Cut the chicken into neat slices and arrange them on a hot platter. Cover the chicken with the cream sauce. Sprinkle sesame seeds over the top.