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Chicken and Asparagus Recipe

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This recipe for Chicken and Asparagus, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anne Swann Goodrich


1 chicken breast, minced fine
3 T. chicken broth
1 tsp. cornstarch
4 beaten egg whites
1/2 c. oil
1 can asparagus, cut in 1 1/2 inch lengths
1 1/2 c. chicken broth
Pinch salt
1 tsp. sugar
Pinch pepper
1 T. minced ham
1 T. minced mushrooms
2 T. cornstarch
1/2 T. soy sauce

Moisten minced chicken with 2 tablespoons of chicken broth. Add the cornstarch. Mix. Fold the minced chicken into the beaten egg whites. Add 1 tablespoon more of broth.
Put oil in wok (need deep oil to fry). Fry chicken egg mixture in the deep fat, stirring to break it up into small particles. It cooks very quickly; as soon as edges start to curl up remove and drain off all grease.
Take 3/4 of asparagus and put these in a pot with 1 1/2 c. chicken broth. Add salt, sugar, pepper, ham, mushrooms, cornstarch, and soy sauce. Add the cooked chicken, stir and heat. Serve in soup bowls with spoon.

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