White-cooked chicken w/mushrooms and peas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 4 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| 2 | Egg whites | |
| 8 | cups | Water |
| ½ | pounds | Fresh mushrooms |
| 1 | pounds | Peas |
| 1½ | cup | Water |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| 1 | tablespoon | Soy sauce |
Directions
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, .