2 egg whites 
1 pound uncooked boneless chicken breasts 
3 tablespoons chopped onion 
10 water chestnuts 
1 can (4 ounces) mushrooms, drained 
2 tablespoons cornstarch 
1/4 teaspoon salt 
2 tablespoons soy sauce 
1 tablespoon dry sherry 

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.