Chicken velvet sauteed

Yield: 4 Servings

Measure Ingredient
1 \N (large) chicken breast
1 tablespoon Water
2 tablespoons Smoked ham
1 teaspoon Cornstarch
½ teaspoon Salt
1 \N Egg white
¼ cup Water
4 \N Egg whites
1 cup Rich stock
1 teaspoon Sherry
¼ teaspoon Salt
1 tablespoon Cornstarch
3 tablespoons Stock
3 tablespoons Oil

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. Place chicken mixture in a bowl. Add cornstarch, salt and unbeaten egg white. With a fork or wire whisk, gradually and very slowly add and blend in remaining water. (If it's added too quickly, the mixture won't hold toghether.)

3. Beat remaining egg whites until stiff, but not dry; then fold into chicken mixture.

4. Slowly heat stock, sherry and remaining salt. Meanwhile, in a cup, blend remaining cornstarch and cold stock to a paste. Then stir in to thicken.

Keep warm over very, low heat.

5. Heat oil in a skillet. When warm, but not hot, add chicken mixture. Heat 1 minute; then remove pan from stove and stir mixture rapidly to absorb oil.

6. Increase heat to medium; return pan to stove. Cook until mixture sets slightly--is firm, but not browned (about 20 seconds). Transfer to a serving dish.

7. Pour heated sauce over; garnish with minced ham and serve. VARIATIONS: 1. For the oil, substitute chicken fat.

2. Increase oil to ½ cup. Cook as in steps 5 and 6; then place mixture in a sieve to let excess oil drain off.

3. Increase oil to 1 to 2 cups and heat to 365 degrees. Drop chicken mixture in by the teaspoonful. Brown very lightly; then remove to a sieve and drain.

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

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