Back to the Dim Sum metanode

Not exactly a Chinese dish, it has some Western influences. Nonetheless, it is served often in dim sum restaurants, and it tastes good, so I'll include it.


  1. Cut chicken breasts into bite-sized pieces.
  2. Beat egg whites to soft peaks. Add salt and pepper. Sift cornstarch onto egg whites. Fold in gently.
  3. Dip chicken pieces into egg white mixture.
  4. Put walnuts on aluminum foil. Coat chicken evenly with walnuts.
  5. Heat oil to 375 degrees in wok. Deep-fry chicken. Drop in a few pieces at a time. Fry until golden brown. Drain.
  6. Place chicken on platter. Garnish with pineapple and cherries.

Log in or registerto write something here or to contact authors.