|Shallots||4 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), thinly sliced|
|Freshly ground pepper||1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Cubed skinned boneless chicken breast||1 Pound (About 2 Cups)|
|Peanut oil/Corn oil||1⁄4 Cup (4 tbs)|
Melt butter in heavy large skillet over medium heat.
Add shallot and garlic and saute 2 minutes.
Stir in salt, pepper and nutmeg, blending well.
Coarsely puree chicken in processor.
Add eggs, cornstarch and shallot mixture and blend well.
Heat oil in wok or heavy large skillet over medium-high heat.
Add chicken mixture to oil by heaping teaspoons (do not crowd) and brown on both sides, 2 to 3 minutes.
Remove with slotted spoon; drain on paper towel.
Repeat with remaining chicken mixture.