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Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
Units: US | Metric
Serving Size: 1 (245 g)
Servings Per Recipe: 6
The following items or measurements are not included:
mushroom soy sauce