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1
Remove leg and thigh bone from each chicken leg, leaving meat and skin intact.
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2
Season with salt and pepper and refrigerate until mousse is ready.
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3
Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade.
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4
Process with the egg white until mixture is smooth, then place in a bowl over ice.
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5
When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time.
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6
Season with salt, pepper, soy sauce, and brandy.
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7
To test for flavor, poach a small spoonful of the mousse in simmering water.
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8
Taste and adjust seasoning and consistency.
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9
Add the drained seaweed.
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10
Preheat oven to 350 degrees F. Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each.
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11
Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching.
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12
Heat the chicken stock to boiling and pour over all the legs.
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13
Cover pan with foil.
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14
Bake 30 to 40 minutes, or until chicken and mousse are cooked through.
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15
Transfer chicken to a platter, reserving the chicken stock.
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16
Remove skin and cover with a damp towel.
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17
Keep warm until serving time.
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18
Strain the reserved chicken stock into a saucepan.
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19
Bring to a boil and reduce to 1 cup.
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20
Add cream, soy sauce, and lemon juice, and return to a boil.
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21
Thicken sauce with cornstarch and keep warm.
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22
Fry rice noodles in small batches in vegetable oil and drain well.
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23
To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken.
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24
Spoon sauce over top and sprinkle with toasted sesame seeds.
