Title: Egg White Coatings (Ck)
Categories: Chinese Ethnic
Yield: 1 Servings

1/2	lb	Uncooked meat
1		Egg white (from large egg)
2	tb	Cornstarch
1	ts	Soy sauce

In a medium-size bowl, combine the egg white and cornstarch with a fork until the cornstarch is blended in very smoothly. It is not necessary to beat the egg white. Stir in the soy sauce. Mix the chicken or fish with the egg white mixture, stirring gently but thoroughly to coat all pieces.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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