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Foo Yung Gai

Source of Recipe

China


Recipe Introduction

Serves 2.

List of Ingredients

1 tsp salt
5 egg whites
Lard for deep fat frying
2 tsp cornflour
1 tsp rice wine or sherry
1/2 C soup stock
4 oz chicken breast
1 oz cooked ham, minced fine (garnish)
1/2 C fresh peas, sauteed (garnish)



Recipe

Mince the chicken until creamy and add 3 tablespoons soup stock and mix thoroughly. Add salt, sherry and 1 tsp corn flour to egg whites and combine with chicken.
Heat lard until it bubbles, gently pour one third of the batter into it. After 10 seconds, stir oil up from the bottom of pan to help the foo yung to rise, but do not touch it or it will break apart. When the globs of chicken rises to the top, turn them. When light golden tint, remove and repeat until all the batter is cooked. Drain and place on platters.
Heat the rest of the ingredients and make a thick gravy. pour it over the foo yung and garnish.