1 fryer, cut in parts
1 tsp. flavor enhancer
2 tbsp. soy sauce
1/4 c. flour
1/4 c. corn oil
1 1/4 c. chicken broth
1/4 c. dry white wine
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. finely chopped onion
1 tbsp. cornstarch
1/4 c. water

Sprinkle chicken with flavor enhancer. Brush each piece with soy sauce, then dust with flour. Pour corn oil into large heavy fry pan. Heat over medium heat; add chicken and saute 8-10 minutes or until golden brown. Drain excess oil.

Add broth, wine, salt, and pepper; cover and simmer 1/2 hour or until chicken is tender. Stir in onion. Mix together cornstarch and water. Move chicken to one side of pan then stir in cornstarch mixture. Bring to a boil.

Stirring constantly, boil 1 minute. Serve over bed or rice. Makes 4 servings.