3 to 4as a main course.
By Irene Kuo
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.
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,