Recipe ingredients
- 2 chicken breasts, boned and skinned
- 1 1/2 cups cold chicken stock
- 1 1/2 teaspoons oil
- 2 tablespoons cornstarch
- 3 egg whites, beaten slightly stiff
- 4 cups oil for deep frying
- 2 ounces pea pods (snow peas), strings removed
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 2 tablespoons (cooked) Virginia ham, minced
Recipe method
- Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold stock.
- Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken. Mix well.
- Fold beaten egg whites into chicken mixture. Mix 1 tablespoon cornstarch into chicken mixture, folding lightly.
- Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in order to separate. Remove to plate. Drain oil.
- Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir fry pea pods 30 seconds. Remove and set aside.
- Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2 teaspoon salt. Put in chicken. Bring to boil. Thicken with dissolved cornstarch.
- Serve on platter. Trim with pea pods. Garnish with minced ham on top.
Other chinese recipes:
Chicken velvet recipe
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