2 oz. boneless chicken breast
2 water chestnuts, cooked & peeled
6 egg whites
2 tsp. cornstarch paste
1 1/2 tsp. chopped scallion
1 tsp. chopped, peeled fresh ginger
5 c. vegetable oil
1/2 c. clear chicken broth
1 tbsp. rice wine
Pinch of salt
1 tbsp. chopped, peeled cucumber
1/4 tsp. melted chicken fat

Mince chicken and water chestnuts and mix. Stir egg whites in a bowl while adding chicken and chestnut mixture. Gradually stir in cornstarch paste, scallion and ginger. Heat oil in wok over medium flame, until hot. Drop batter into hot oil a spoonful at a time. When batter fluffs into white flakes, turn the flakes over, scoop out with slotted spoon and drain. Remove oil from wok, add chicken stock, rice wine, salt and chicken flakes. Bring to boil over an intense flame and continue to cook until the liquid has evaporated. Add cucumber. Sprinkle with the warm, melted chicken fat.