Chinese velvet chicken

Yield: 8 Servings

Measure Ingredient
3 Whole chicken breasts; boned
2 Egg whites
2 tablespoons Cornstarch
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Accent
¼ teaspoon Pepper
2 tablespoons Sherry
Flour
½ cup Oil
½ pounds Fresh mushrooms
¼ cup Water
1 cup Chicken broth
1 pack (6-oz) frozen snow peas
½ cup Water chestnuts

Partially freeze chicken. Slice lengthwise (⅛ inch). Make batter by mixing egg whites, cornstarch, sugar, salt, Accent, pepper and sherry.

Dredge chicken in flour. Shake off excess. Dip in batter. Heat oil. Place chicken in oil but do not let pieces touch. Saut‚ for 3 to 4 minutes, stirring constantly. Drain on paper towels. Pour off all but 3 Tablespoons oil. Add mushrooms. Saut‚ for 5 minutes. Remove and add ¼ cup water. Stir to loosen particles on bottom of skillet. Combine 1 Tablespoon cornstarch and chicken broth. Add to skillet and boil. Add snow peas, water chestnuts, chicken and mushrooms. Heat. Serve immediately. Yield: 8 servings.

SUSAN OWENS (MRS. ROBERT W.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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