| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese, Chicken | 8 | Servings |
INGREDIENTS
| 2 | lb | Ground chicken meat |
| 1/2 | ts | White pepper |
| 1/2 | ts | Salt |
| 2 | tb | Cornstarch |
| 1 | tb | Dark soy sauce |
| 2 | Egg whites | |
| 1/2 | ts | Freshly grated ginger |
| 2 | tb | Dry sherry |
| 4 | Cloves garlic, crushed | |
| Coating: | ||
| 1 | c | Cornstarch |
| 1 | c | Water-chestnut flour |
| 4 | c | Peanut oil for deep frying |
INSTRUCTIONS
Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are done to your liking. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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