2 egg whites
Beat egg whites until stiff peaks form; set aside. Rinse and pat dry chicken breasts, put through food grinder with onion, water chestnuts, and drained mushrooms. Stir in cornstarch, salt, soy sauce, sherry; fold in beaten egg whites. Shape chicken mixture into small balls and fry in deep hot (about 360° to 375°) fat. Drain and serve with toothpicks and dip, if desired.