Crispy Chicken Dumplings

In a blender or food processor, chop and then blend the chicken with the egg whites, cornstarch, rice wine or sherry, ginger, scallions and salt until you have a fine paste. Alternatively you could chop the chicken with a sharp cleaver or knife until it is very fine and then incorporate it with the other ingredients into a bowl.

Rub 1 tablespoon of the oil on a deep heatproof plate and put the mixture on it.

Set up a steamer or put a rack into a wok or deep pan and pour in 2 inches of water. Bring the water to a boil and then set the plate of chicken mixture into the steamer or on the rack. Cover with a lid and steam gently for about 15 minutes or until the chicken is firm and cooked. Remove the chicken and let it cool.

Divide the chicken mixture into bite size pieces and dust them lightly with the cornstarch. Mix the sauce ingredients and set them aside.

Heat the oil in a pot, wok, or deep skillet until it is hot, then fry the chicken pieces for 2 minutes or until they are golden brown. Drain them on paper towels.

Arrange the chicken pieces on a warm serving platter, pour the sauce over the top, and serve.