What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6943506 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Chicken and Egg Whites


Chicken and Egg Whites
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

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720