Chicken Soong

Name: Chicken Soong (雞鬆)
Yield: It serves 3 to 4 as a main course.
Cuisine: Chinese
Ingredients: 10 water chestnuts, diced; 1 pound diced chicken breast, velveted in oil; 6 medium dried black Chinese mushrooms (presoaked); ¾ cup fresh or frozen peas, parboiled; 2 tablespoons dry sherry; ½ teaspoon salt; 1 quarter -sized slice peeled ginger; 3 tablespoons oil; 1 tablespoon light soy sauce; ¼ teaspoon sugar; 2 teaspoons cornstarch dissolved in 2 tablespoons water; 1 tablespoon sesame oil; 2 ounces rice sticks or 8 lettuce leaves

雞鬆

Preparation info

It serves
3 to 4
as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Inspired by the famous Squab Soong of Canton, this diced chicken is creamily blended with vegetables and served either with a crown of crisp rice sticks or with whole lettuce leaves to use as wrappers for the chicken.

Ingredients

1 pound diced chicken breast, velveted in oil
6 medium dried black Chinese mushrooms

Asia
China
Main course
Spicy

Method

Preparations

Velvet the chicken and set it aside. Reserve the oil for deep-frying the rice sticks.

Cover the mushrooms with hot water and soak for 30 minutes; rinse, destem, and dice.

Prepare the water chestnuts and peas (parboil fresh 3 minutes; frozen 1 minute) and put with the mushrooms and ginger. Combine the seasonings, dissolve the cornstarch in a separate bowl,