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, .

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