INGREDIENTS

INSTRUCTIONS

1. Skin and bone chicken; then mince or grind as fine as possible. Blend to
a smooth paste with stock and salt.
2. Beat egg whites until frothy and stiff, but not dry; then fold in
chicken mixture.
3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from heat
at once and stir briskly a few times. Return pan to stove and cook,
stirring, over medium-high heat until mixture is firm, but not browned.
Serve at once, either by itself, or on a bed of spinach (which has been
separately stir-fried).
NOTE: This dish is the original egg foo yung--more souffle than omelet. It
must be eaten immediately because its fine, firm texture will not keep.
  VARIATIONS:
1. In step 1, mince 1 tablespoon ham fat with the chicken. Increase the
stock to 1/2 cup.
2. In step 1, while mincing the chicken, add 3 tablespoons water, a few
drops at a time. Then blend in the salt, 1 tablespoon cornstarch and 1
teaspoon sherry. (Omit the stock.)
3. In step 1, instead of mincing the chicken, cut it in 1/2-inch wide
strips. In step 2, add the salt to the egg whites along with 1 tablespoon
sherry and 1 tablespoon water; then beat. (Omit the stock.) Fold chicken
strips into mixture and pick up step 3.
4. In step 3, add to the heating oil 1 scallion stalk, cut in 1-inch
sections and 3 slices fresh ginger root, shredded; stir-fry a few times,
then add chicken-egg mixture.
5. In step 3, after removing the pan from the heat, stir the chicken-egg
mixture slowly until it begins to form lumps. Then transfer to a colander
and drain off the oil. Meanwhile blend to a paste 1 teaspoon cornstarch,
1/4 teaspoon salt, 2 teaspoons sherry and 2 tablespoons cold water. In a
pan, heat 5 tablespoons stock; then stir in the cornstarch paste to
thicken. Add the drained chicken-egg mixture and cook gently, stirring 2
minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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