White-cooked Chicken W/mushrooms And Peas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Spring chicken,
4 tbsp: Cornstarch,
1/4 cup: Water,
2: Egg whites,
8 cup: Water,
1/2 lbs: Fresh mushrooms,
1 lbs: Peas,
1 1/2 cup: Water,
1/2 tsp: Salt,
1 dash: Pepper,
2 tbsp: Cornstarch,
1/4 cup: Water,
1 tbsp: Soy sauce,
Directions:
1. Skin and bone chicken; cut in 2-inch squares.
2. Blend cornstarch and cold water to a paste. Add egg whites and beat
until smooth. Coat chicken with mixture and let stand 10 minutes.
3. Bring water to a boil. Add coated chicken, one piece at a time (to
maintain the boiling). Cook, uncovered, 2 to 3 minutes. Then drain,
discarding liquid. Rinse chicken under cold running water and drain again.
4. Stem mushrooms and cut in two; shell peas. Bring the second quantity of
water to a boil. Add mushrooms and peas and cook, uncovered, 3 minutes.
5. Add chicken squares, salt and pepper. Simmer, covered, until chicken is
done (about 10 minutes).
6. Blend remaining cornstarch and cold water to a paste, then stir in to
thicken. Stir in soy sauce and serve.
From, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
2. Blend cornstarch and cold water to a paste. Add egg whites and beat
until smooth. Coat chicken with mixture and let stand 10 minutes.
3. Bring water to a boil. Add coated chicken, one piece at a time (to
maintain the boiling). Cook, uncovered, 2 to 3 minutes. Then drain,
discarding liquid. Rinse chicken under cold running water and drain again.
4. Stem mushrooms and cut in two; shell peas. Bring the second quantity of
water to a boil. Add mushrooms and peas and cook, uncovered, 3 minutes.
5. Add chicken squares, salt and pepper. Simmer, covered, until chicken is
done (about 10 minutes).
6. Blend remaining cornstarch and cold water to a paste, then stir in to
thicken. Stir in soy sauce and serve.
From
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry