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Chicken and Egg Whites

Poultry

Chicken and Egg Whites
Ingredients:
1 whole boneless and skinless chicken breast
1 boneless and skinless chicken thigh
½ teaspoon coarse salt
½ teaspoon granulated sugar
3 dried Chinese black mushrooms, soaked in one cup warm water until soft
5 egg whites, lightly beaten
1 teaspoon piquant hot sauce
2 teaspoons thin soy sauce
1 teaspoon oyster sauce
1 teaspoon cornstarch mixed with two teaspoons of cold water
1 teaspoon sesame oil
½ cup defrosted frozen peas

Preparation:
1. Cube both chicken meats, then mix them with salt and sugar and set them aside for half an hour.
2. Discard or use soaked mushroom stems for making a stock, squeeze out and save the mushroom water, then coarsely dice the mushroom caps.
3. Stir mushroom pieces with the piquant sauce and steam this in a heat-proof bowl over boiling water for ten minutes.
4. Next, gently stir in the egg whites, add the soy and oyster sauces, and steam together for three minutes more before adding the cornstarch mixture and stirring until it thickens (about two minutes); then add the sesame oil and the peas and stir for one or two minutes until the peas are heated through, then serve.

                                                                                                                                                       
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