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Ingredients:
- 2 egg whites
- 1 pound uncooked boneless chicken breasts
- 3 tablespoons chopped onion
- 10 water chestnuts
- 1 can (4 ounces) mushroom pieces or slices, drained
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
Preparation:
Beat egg whites until stiff peaks form; set aside.
Rinse and pat dry chicken breasts, put through food
grinder with onion, water chestnuts, and drained mushrooms.
Stir in cornstarch, salt, soy sauce, sherry; fold in beaten egg whites. Shape chicken mixture into small balls and fry in deep hot (about 360° to 375°) fat. Drain and serve with toothpicks and dip, if desired.
Makes about 48 appetizer balls.
Makes about 48 appetizer balls.
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