Chicken Soong


Preparation info
  • It serves

    3 to 4

    as a main course.
    • Difficulty


Appears in

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.


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



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,