2
chicken breasts, boned and skinned
1
1/2 cups cold chicken stock
1
1/2 teaspoons oil
2
tablespoons cornstarch
3
egg whites, beaten slightly stiff
4
cups oil for deep frying
2
ounces pea pods (snow peas), strings removed
1
tablespoon cornstarch, dissolved in 2 tablespoons water
2
tablespoons (cooked) Virginia ham, minced
1.
Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold
stock.
2.
Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken.
Mix
well.
3.
Fold beaten egg whites into chicken mixture. Mix 1 tablespoon
cornstarch
into chicken mixture, folding lightly.
4.
Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in
order
to separate. Remove to plate. Drain oil.
5.
Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir
fry
pea pods 30 seconds. Remove and set aside.
6.
Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2
teaspoon
salt. Put in chicken. Bring to boil. Thicken with dissolved
cornstarch.
7.
Serve on platter. Trim with pea pods. Garnish with minced ham on
top.