Thinly slice partially thawed meat into 1/8 inch slices. Combine egg whites, 2 tablespoon cornstarch, sugar, salt, MSG, pepper and sherry until smooth. Dredge chicken in flour, shake off excess and dip into batter. Saute chicken pieces in hot oil, a few pieces at a time, drain on paper towel and set aside.
Pour off all but 3 tablespoon oil. Saute mushrooms 5 minutes. Remove from skillet. Add 1/4 cup water to skillet to loosen particles from bottom of skillet.
Add remaining water with 1 tablespoon cornstarch and chicken broth dissolved in it to the skillet and bring to boil. Add snow peas, chestnuts, chicken and mushrooms. Heat briefly. Serve garnished with thin slices of radishes and turnips and bowl of white rice.
