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Name: Chicken Souffle #3
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Salt; 6 tb Vegetable oil; 2 tb Vegetable stock; 6 Egg whites; 4 -(up to); 1 c Chicken breast

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INGREDIENTS

1/2 ts Salt
6 tb Vegetable oil
2 tb Vegetable stock
6 Egg whites
4 -(up to)
1 c Chicken breast

Servings

INSTRUCTIONS

1. Skin and bone chicken; then mince or grind as fine as possible. Blend to a smooth paste with stock and salt. 2. Beat egg whites until frothy and stiff, but not dry; then fold in chicken mixture. 3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from heat at once and stir briskly a few times. Return pan to stove and cook, stirring, over medium-high heat until mixture is firm, but not browned. Serve at once, either by itself, or on a bed of spinach (which has been separately stir-fried). NOTE: This dish is the original egg foo yung--more souffle than omelet. It must be eaten immediately because its fine, firm texture will not keep. VARIATIONS: 1. In step 1, mince 1 tablespoon ham fat with the chicken. Increase the stock to 1/2 cup. 2. In step 1, while mincing the chicken, add 3 tablespoons water, a few drops at a time. Then blend in the salt, 1 tablespoon cornstarch and 1 teaspoon sherry. (Omit the stock.) 3. In step 1, instead of mincing the chicken, cut it in 1/2-inch wide strips. In step 2, add the salt to the egg whites along with 1 tablespoon sherry and 1 tablespoon water; then beat. (Omit the stock.) Fold chicken strips into mixture and pick up step 3. 4. In step 3, add to the heating oil 1 scallion stalk, cut in 1-inch sections and 3 slices fresh ginger root, shredded; stir-fry a few times, then add chicken-egg mixture. 5. In step 3, after removing the pan from the heat, stir the chicken-egg mixture slowly until it begins to form lumps. Then transfer to a colander and drain off the oil. Meanwhile blend to a paste 1 teaspoon cornstarch, 1/4 teaspoon salt, 2 teaspoons sherry and 2 tablespoons cold water. In a pan, heat 5 tablespoons stock; then stir in the cornstarch paste to thicken. Add the drained chicken-egg mixture and cook gently, stirring 2 minutes more. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Chicken Souffle #3

1/2 ts Salt
6 tb Vegetable oil
2 tb Vegetable stock
6 Egg whites
4 -(up to)
1 c Chicken breast

1. Skin and bone chicken; then mince or grind as fine as possible. Blend to  a smooth paste with stock and salt.    2. Beat egg whites until frothy and stiff, but not dry; then fold in  chicken mixture.    3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from heat  at once and stir briskly a few times. Return pan to stove and cook,  stirring, over medium-high heat until mixture is firm, but not browned.  Serve at once, either by itself, or on a bed of spinach (which has been  separately stir-fried).    NOTE: This dish is the original egg foo yung--more souffle than omelet. It  must be eaten immediately because its fine, firm texture will not keep.  VARIATIONS:    1. In step 1, mince 1 tablespoon ham fat with the chicken. Increase the  stock to 1/2 cup.    2. In step 1, while mincing the chicken, add 3 tablespoons water, a few  drops at a time. Then blend in the salt, 1 tablespoon cornstarch and 1  teaspoon sherry. (Omit the stock.)    3. In step 1, instead of mincing the chicken, cut it in 1/2-inch wide  strips. In step 2, add the salt to the egg whites along with 1 tablespoon  sherry and 1 tablespoon water; then beat. (Omit the stock.) Fold chicken  strips into mixture and pick up step 3.    4. In step 3, add to the heating oil 1 scallion stalk, cut in 1-inch  sections and 3 slices fresh ginger root, shredded; stir-fry a few times,  then add chicken-egg mixture.    5. In step 3, after removing the pan from the heat, stir the chicken-egg  mixture slowly until it begins to form lumps. Then transfer to a colander  and drain off the oil. Meanwhile blend to a paste 1 teaspoon cornstarch,  1/4 teaspoon salt, 2 teaspoons sherry and 2 tablespoons cold water. In a  pan, heat 5 tablespoons stock; then stir in the cornstarch paste to  thicken. Add the drained chicken-egg mixture and cook gently, stirring 2  minutes more.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 6 Servings

Calories: 337
Calories from Fat: 119 (35%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 3.3g
Cholesterol 23.9mg		7 %
Sodium 798.6mg		28 %
Potassium 733.9mg		19 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 3.5g
Protein 51g		73 %
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Calories per serving: 337

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