Description
Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (i think it was called mrs. Wong's chinese cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
Ingredients
- Ground Chicken
- Fresh Ginger
- Fresh Garlic
- Soy Sauce
- Chicken Stock
- Egg Whites
- Peanut Oil
- Sugar Snap Pea
- Fresh Shiitake Mushroom
- Water Chestnuts
- Chili Paste
- Mushroom Soy Sauce
- Cornstarch
Instructions
- Peel and grate ginger
- Finely mince garlic cloves
- Mix ground chicken with ginger, garlic, soy sauce, 1 / 2 cup chicken stock
- Lightly beat and gently fold in egg whites
- Thinly slice mushrooms
- Chop water chestnuts
- Heat peanut oil in wok to frying temperature of 375
- Drop chicken mixture by rounded spoonful 5 or 6 at a time
- You should taste test to be sure seasoning is to your liking
- Finish frying chicken
- Drain oil from wok
- Stir fry snap peas, mushrooms, water chestnuts
- Return chicken to wok
- Add chili paste & soy sauce
- Stir corn starch and chicken stock together
- Pour into wok and toss to coat meat & vegetables
- Allow to thicken
- Serve over white rice
- Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in asian markets