Partially freeze boned and skinned chicken breasts to make slicing easier. Slice, lengthwise with the grain, about 1/8 inch thick. In a small bowl, combine egg whites, 2 tablespoons cornstarch, sugar, salt, monosodium glutamate, pepper and sherry until smooth. Dredge chicken in flour; shake off excess. Dip chicken into batter.
In a large skillet, heat oil. Place a few strips of chicken in oil, being careful not to let pieces touch; saute for 3-4 minutes, stirring constantly. Remove chicken; drain on paper towels; set aside. Repeat with remaining chicken.
Pour off all but 3 tablespoons oil in skillet. Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. Add to skillet; saute 5 minutes and remove. Add 1/4 cup of the water; stir to loosen particles from bottom of skillet. Combine remaining 1 cup water with remaining 1 tablespoon cornstarch and chicken flavored broth. Add to skillet; bring to a boil. Add snow peas, water chestnuts, chicken and mushrooms. Heat briefly. Serve garnished with thinly sliced turnip and radish, if desired, and with a bowl of rice. Yield: 8 servings.
Meal-maker tip: Though this meal is complete as is, you might want to expand it for company by adding an egg drop soup as an appetizer and serving a cup of lychee nuts for dessert.
