9
Chicken and Watercress Soup
1/4 cup dried Chinese mushrooms
1/2 cup water
2 cans (13-3/4 oz. each) chicken broth
1 bunch watercress
1/4 cup sliced water chestnuts
1/2 small chicken breast, skinned, boned and cut into small pieces
1 egg white
Dash white pepper
Soak mushrooms in water about 20 minutes or until soft; drain and
chop. In FARBERWARE® Electric Wok add chicken broth. Set heat
control dial at 350°F. Cover and heat to boiling. Cut watercress into
1-inch pieces. When broth is boiling, add mushrooms, water chestnuts
and watercress. Mix chicken with egg white; stir into broth to prevent
chicken from sticking together. Cook until chicken turns white, about
2 minutes. Sprinkle with pepper.
Makes about 4 cups.
NOTE: Fresh mushrooms may be substituted for Chinese mushrooms
and water.
Chicken Wrapped in Lettuce
2 chicken breasts, skinned, boned and cut into small pieces
1 tablespoon corn starch
1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon salt
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1/2 to 1 teaspoon crushed red pepper
1/4 cup roasted peanuts
12 Boston lettuce leaves
In 2-quart FARBERWARE® Mixing Bowl, mix chicken, corn starch,
ginger, salt and sherry. In FARBERWARE® Electric Wok add oil. Set
heat control dial at 350°F. When light goes out, add pepper and stir-fry
30 seconds. Add chicken mixture, peanuts and stir-fry until chicken
turns white. To serve, roll up 1/4 cup of hot chicken mixture in each
lettuce leaf.
Makes 12.
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