Page:The Chinese cook book.djvu/40

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(a) Pound the chicken, without skin and bone, as fine as possible. It is best when pounded with a hammer on a chopping-board.

(b) Add the soup, cornstarch, and white of egg. Stir well.

In using chicken starch, never pour it into the substance without first removing the pan from the fire. Keep stirring. Take off the fire the minute it begins to boil. The taste is bad if it boils too long.