Chicken Soufflé: The Best Chicken Soufflé Recipe from Cook'n

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	Chicken Soufflé

Serves: 6

Print this Recipe

   1 cup chicken breasts
   2 tablespoons Stock, Chicken or favorite stock
   1/2 teaspoon salt
   6 egg whites
   4 to 6 tablespoons oil

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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 soufflé than omelet. It must be eaten immediately because its fine, firm texture will not keep.

VARIATIONS:
* In step 1, mince 1 tablespoon ham fat with the chicken. Increase the stock to 1/2 cup.
* 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.)
* 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.
* 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.
* 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.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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