Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ground chicken meat 2 tb Dry sherry
1/2 ts White pepper 4 Cloves garlic, crushed
1/2 ts Salt Coating:
2 tb Cornstarch 1 c Cornstarch
1 tb Dark soy sauce 1 c Water-chestnut flour
2 Egg whites 4 c Peanut oil for deep frying
1/2 ts Freshly grated ginger

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 360 degree 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. Typed by Terri St.Louis-Woltmon
O:).

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