Lotus white chicken

Lotus white chicken

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
5 egg whites
125ml chicken stock
1 teaspoon salt
1 teaspoon dry sherry
2 teaspoons cornflour
125g chicken breast meat, skinned and finely chopped
oil, for deep-frying
30g ham, shredded, to garnish

Method

  1. Put egg whites in a bowl. Stir in 3 tablespoons chicken stock, the salt, sherry and half the cornflour. Add chicken and mix well.
  2. Heat oil to 180°C in a wok or deep-fat fryer. Gently pour in about one-third of egg and chicken mixture. Deep-fry for 10 seconds or until mixture begins to rise to surface, then carefully turn over. Fry until golden, then remove from pan with a slotted spoon. Drain and place on a heated serving dish. Keep hot while cooking remaining chicken mixture in same way.
  3. Heat remaining stock in a small pan. Mix the rest of the cornflour to a paste with a little cold water, add to stock and simmer, stirring, until thickened. Pour over the chicken. Garnish with ham. Serve hot.
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