Chicken velvet and corn

Yield: 4 Servings

Measure Ingredient
1 \N (large) chicken breast
1 tablespoon Water
2 tablespoons Smoked ham
2 \N Egg whites
1 tablespoon Sherry
1 teaspoon Salt
1 can (No. 2) cream-style corn
2 cups Stock
1 tablespoon Cornstarch
3 tablespoons Water

1. Skin, bone and mince (or grind) chicken breast, as in steps 1 to 3 of recipe "Basic Chicken Velvet", gradually adding water. Mince smoked ham.

2. Beat egg whites until stiff, but not dry; then fold into chicken mixture, along with sherry and salt.

3. With an egg beater, beat canned corn until creamy.

4. Bring stock to a boil. Add chicken mixture and corn. Slowly bring to a boil again. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken.

5. Pour chicken-corn mixture into a deep serving bowl. Garnish with minced ham and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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