Preparation:
Mix the chicken with all of the seasonings and egg whites.
Mix it very well. Form into balls about the size of large walnuts and set on waxed paper.
When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture.
Deep fry in several batches in 360F oil until the balls float and are golden brown in color, about 5 minutes.
Taste one to be sure they are done to your liking.
From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. |
