| 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.
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