Pan Smashed Chicken

		Marinade:
		1 c. white wine
		2 tablespoons chopped ginger
		3 tablespoons soy sauce
		1 egg white, whisked foamy
		1/3 c. corn starch

		2 boneless, skinless chicken breasts

		1/2 tsp sesame oil
		2 chopped green onions
		1 cup white wine
		1 cup chicken broth
		1 small minced clove of garlic
		1 tsp minced fresh ginger

		1/4 c. oil.


	soak ginger in white wine overnight (or longer). strain wine
	into soy sauce, mix with corn starch, add egg white and 
	mix until slightly foamy.

	lightly flatten chicken breast halves, mix into marinade and
	allow to steep for 2 to 24 hours.

	reserve half of green onions for garnish. combine wine, sesame
	oil, broth, garlic, ginger and remaining green onions in 
	sauce pan, simmer until reduced by half. keep warm.

	heat 1/4 cup oil in frying pan, carefully drain chicken breasts
	and dust with cornstarch.  fry until barely golden. transfer
	to broth-wine mixture and poach gently until cooked through.
	(cut to test). transfer chicken to platter, slice, pour 
	wine broth over and sprinkle with reserved green onions.



		

last modified 7/30/99