Snowflake Chicken (雪花雞)

Believe or not, this is a Szechuan dish (四川菜). It's not spicy, it's delightful, and it's delicious!  BTW, even papa's aging and ailing mom likes this dish a lot, because the chicken meat is almost as soft as tofu!

1. Get ~1 pound of ground chicken meat. Note- Might consider get your butcher shop to grind some boneless, skinless chicken leg (or breast) meat. 
2. In a medium-sized mixing bowl, add 1 lb of ground chicken, 4 egg whites, 1 Tbsp of corn starch, 1 Tbsp of rice cooking wine, 1/2 tsp of salt, and 1/4 tsp of white pepper.  Stir and mix thoroughly. Set aside for 30 minutes. Before cooking, add 1 cup of chicken broth, stir and mix thoroughly. 
3. In a flat-bottom non-stick cooking pan, add 4-6 Tbsp veggie oil. Turn on medium-high heat for a minute (the oil is not too hot yet, at this point).  
4. [Medium-High Heat] Pour the marinated ground chicken into the cooking pan.  Stir constantly (with a spatula) till the ground chicken turns white. Cook for a couple of minutes longer. Season to taste with salt. 
5. Garnish with minced scallions (or cilantro), or ham bits, and serve. Here is the outcome from our kitchen (with no garnish).