Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 2 egg whites
- 1 pound uncooked boneless chicken breasts
- 3 tablespoons chopped onion
- 10 water chestnuts
- 1 can (4 ounces) mushrooms, drained
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
Put the chicken through food grinder with onion, water chestnuts, and drained mushrooms, or process in a food processor until fine and well mixed.
Stir in cornstarch, salt, soy sauce, and the sherry; fold in beaten egg whites. Shape chicken mixture into small balls and fry in deep hot (about 360° to 370°) fat. Drain and serve with toothpicks and a spicy or tangy dip.
Makes about 4 dozen appetizers.