| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 4 | tb | Cornstarch |
| 1/4 | c | Water |
| 2 | Egg whites | |
| 8 | c | Water |
| 1/2 | lb | Fresh mushrooms |
| 1 | lb | Peas |
| 1 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 2 | tb | Cornstarch |
| 1/4 | c | Water |
| 1 | tb | Soy sauce |
INSTRUCTIONS
1. Skin and bone chicken; cut in 2-inch squares. 2. Blend cornstarch and cold water to a paste. Add egg whites and beat until smooth. Coat chicken with mixture and let stand 10 minutes. 3. Bring water to a boil. Add coated chicken, one piece at a time (to maintain the boiling). Cook, uncovered, 2 to 3 minutes. Then drain, discarding liquid. Rinse chicken under cold running water and drain again. 4. Stem mushrooms and cut in two; shell peas. Bring the second quantity of water to a boil. Add mushrooms and peas and cook, uncovered, 3 minutes. 5. Add chicken squares, salt and pepper. Simmer, covered, until chicken is done (about 10 minutes). 6. Blend remaining cornstarch and cold water to a paste, then stir in to thicken. Stir in soy sauce and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”