Scramble the eggs and add the corn starch until all is thoroughly incorporated. Add a pinch of salt and white pepper and reserve in a non-reactive container.

Add the chicken pieces to the egg mixture and coat well. Refrigerate the chicken for 1-2 hours until ready for final preparation.

Slice two of the lemons and reserve for garnish, and reserve the other two for final flavoring of the chicken.

When ready for service, heat a large sauté pan and add the oil and butter. When the pan is hot, add the chicken (mostly drained of the egg mixture) and sauté until golden brown and tender. When chicken is done, add the juice of two lemons (remove the seeds) and the plum sauce to the chicken along with a little more salt and white pepper. Add a pinch of sugar and mix all the ingredients well.

Serve with rice or Couscous and garnish with reserved lemon slices and top with thinly sliced scallions, chopped parsley or chives.

Yield: Approximately 8 (6 oz) Servings

Nutritional Analysis Per Serving:
Calories 383
Protein (g) 42
Fat (g) 21
Sat fat (g) 6
Carbs (g) 5
Sodium (mg) 488
Cholesterol (mg) 204

Kerry B. Koen
Fire Chief, Delray Beach Fire Department
Delray Beach, FL