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Title: White-Cooked Chicken W/mushrooms and Peas Categories: Poultry Yield: 6 Servings 1 Spring chicken 4 tb Cornstarch 1/4 c Water 2 Egg whites 8 c Water 1/2 lb Fresh mushrooms 1 lb Peas 1 1/2 c Water 1/2 ts Salt 1 ds Pepper 2 tb Cornstarch 1/4 c Water 1 tb Soy sauce 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |