• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Souffle #3

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 1 c Chicken breast
  • 2 tb Stock
  • 1/2 ts Salt
  • 6 Egg whites
  • 4 -(up to)
  • 6 tb Oil


1. Skin and bone chicken; then mince or grind as fine as possible. Blend to
a smooth paste with stock and salt.

2. Beat egg whites until frothy and stiff, but not dry; then fold in
chicken mixture.

3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from heat
at once and stir briskly a few times. Return pan to stove and cook,
stirring, over medium-high heat until mixture is firm, but not browned.
Serve at once, either by itself, or on a bed of spinach (which has been
separately stir-fried).

NOTE: This dish is the original egg foo yungmore souffle than omelet. It
must be eaten immediately because its fine, firm texture will not keep.

1. In step 1, mince 1 tablespoon ham fat with the chicken. Increase the
stock to 1/2 cup.

2. In step 1, while mincing the chicken, add 3 tablespoons water, a few
drops at a time. Then blend in the salt, 1 tablespoon cornstarch and 1
teaspoon sherry. (Omit the stock.)

3. In step 1, instead of mincing the chicken, cut it in 1/2-inch wide
strips. In step 2, add the salt to the egg whites along with 1 tablespoon
sherry and 1 tablespoon water; then beat. (Omit the stock.) Fold chicken
strips into mixture and pick up step 3.

4. In step 3, add to the heating oil 1 scallion stalk, cut in 1-inch
sections and 3 slices fresh ginger root, shredded; stir-fry a few times,
then add chicken-egg mixture.

5. In step 3, after removing the pan from the heat, stir the chicken-egg
mixture slowly until it begins to form lumps. Then transfer to a colander
and drain off the oil. Meanwhile blend to a paste 1 teaspoon cornstarch,
1/4 teaspoon salt, 2 teaspoons sherry and 2 tablespoons cold water. In a
pan, heat 5 tablespoons stock; then stir in the cornstarch paste to
thicken. Add the drained chicken-egg mixture and cook gently, stirring 2
minutes more.

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