Chinese Cook Book

14. THE CHINESE COOK BOOK

CHICKEN STAKCH

GUY YOUNG

2 breastsofchickens

1 cupprimarysoup

1 teaspoonfulcornstarch

Whiteofoneegg

(a) Pound the chicken, without skin and
bone, as fine as possible. It is best when
poundedwithahammeronachopping-board.
(b) Addthesoup,cornstarch,andwhiteof
egg. Stirwell.
In usingchickenstarch,never pourit into
the substancewithoutfirstremovingthepan
from the fire. Keep stirring. Take off the
firetheminuteitbegins toboil. Thetasteis
badifitboilstoolong.