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Chicken and Egg WhitesPoultry
Chicken and Egg Whites |
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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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