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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Ground chicken meat

  2. 1/2 teaspoon 2 1/2ml White pepper

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 tablespoons 30ml Cornstarch

  5. 1 tablespoon 15ml Dark soy sauce

  6. 2 Egg whites

  7. 1/2 teaspoon 2 1/2ml Freshly grated ginger

  8. 2 tablespoons 30ml Dry sherry

  9. 4 Garlic - crushed

  10. Coating

  11. 1 cup 62g / 2 1/5oz Cornstarch

  12. 1 cup 62g / 2 1/5oz Water-chestnut flour

  13. 4 cups 948ml Peanut oil for deep frying

Instructions Jump to Ingredients ↑

  1. Mix the chicken with all of the seasonings and egg whites.

  2. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper.

  3. When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture.

  4. Deep fry in several batches in 360F oil until the balls float and are golden brown in color, about 5 minutes.

  5. Taste one to be sure they are done to your liking.

  6. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.

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