Braised Abalone with Chicken and Tripe

Name: Braised Abalone with Chicken and Tripe (P’a san pai)
Cuisine: Chinese
Ingredients: 2-½ oz. minced chicken meat; 15 white asparagus; 15 slices abalone (or soaked pig’s tripe); 15 slices abalone (or soaked pig’s tripe); ¼ teaspoon chicken grease; ¼ teaspoon MSG; ½ tablespoon cornstarch; 1 cup soup stock; 1 teaspoon salt; 1 green onion; 2 slices ginger; ⅓ teaspoon salt; 4 cups oil; 3 egg whites; 1 tablespoon cornstarch

P’a san pai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

15 slices abalone (or soaked pig’s tripe)
15 white asparagus
2-½ oz.

Asia
Taiwan
Shantung
Gluten-free

Method

Put minced chicken meat in bowl, add 3 egg whites one at a time, mixing well between additions. Add salt and cornstarch.
Heat 4 cups oil in pan to about 250°F. Pour chicken mixture around edge of pan, deep-fry for 20 seconds, stirring with a spatula rapidly, until chicken mixture turns white and are formed. Remove and drain.
In 3 tablespoons oil, stir