|Chicken breast||1 Cup (16 tbs)|
1. Skin and bone chicken; then mince or grind as fine as possible. Blend to a smooth paste with stock and salt.
2. Beat egg whites until frothy and stiff, but not dry; then fold in chicken mixture.
3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from heat at once and stir briskly a few times. Return pan to stove and cook, stirring, over medium-high heat until mixture is firm, but not browned.