Prep 35 mins
Cook 25 mins
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.
- 1 1⁄2 lbs ground chicken, processed in food processor
- 1 teaspoon fresh ginger
- 1 teaspoon fresh garlic
- 1 1⁄2 teaspoons soy sauce
- 1⁄2 cup chicken stock
- 2 egg whites
- 2 cups peanut oil
- 1 cup sugar snap pea
- 1⁄2 cup fresh shiitake mushroom
- 1 (6 ounce) can water chestnuts
- 1 teaspoon chili paste
- 1 tablespoon mushroom soy sauce
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 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.
I made half the recipe, replacing the mushrooms with very thin slices of carrot. Very tasty and so different from any take-out Chinese I've ever had. Made for PAC Spring 2007.