Kevin Black
03-23-2006, 03:57 PM
Chicken Velvet
Ingredients :
2 chicken breasts
2 tablespoons water
4 egg whites
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon sherry
Pepper to taste
1 1/2 cups chicken stock
2 tablespoons cooked ham, minced
Mixture :
1 tablespoon cornstarch
2 tablespoons water
2 cups oil for deep-frying
2 tablespoons oil for stir-frying
Preparation :
Bone and skin the chicken breasts. Then mince the chicken meat very finely (if you like use a blender at low speed). While you are mincing the chicken add 2 tablespoons of water to the chicken a few drops at a time until the water is absorbed and the chicken is like a paste. Beat the egg whites until they are slightly stiff. Carefully fold the beaten egg whites into the chicken mixture. Stir in 1 tablespoon cornstarch to the chicken/egg white mixture. Add seasonings - 1/2 teaspoon salt, pepper to taste if desired, 1 tablespoon sherry if desired. Heat wok and add oil for deep-frying. When oil is ready, add the chicken and deep-fry, using chopsticks to separate the chicken pieces. Turn over and cook the other side (total cooking time should be about 2 - 3 minutes). Remove the chicken from the wok and drain. Clean out the wok. Reheat the wok and add 2 tablespoons oil for stir-frying. When oil is ready, add the stock. Add the chicken and bring to a boil. Add the cornstarch/water mixture, stirring to thicken. Serve hot and garnish with minced ham.
Ingredients :
2 chicken breasts
2 tablespoons water
4 egg whites
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon sherry
Pepper to taste
1 1/2 cups chicken stock
2 tablespoons cooked ham, minced
Mixture :
1 tablespoon cornstarch
2 tablespoons water
2 cups oil for deep-frying
2 tablespoons oil for stir-frying
Preparation :
Bone and skin the chicken breasts. Then mince the chicken meat very finely (if you like use a blender at low speed). While you are mincing the chicken add 2 tablespoons of water to the chicken a few drops at a time until the water is absorbed and the chicken is like a paste. Beat the egg whites until they are slightly stiff. Carefully fold the beaten egg whites into the chicken mixture. Stir in 1 tablespoon cornstarch to the chicken/egg white mixture. Add seasonings - 1/2 teaspoon salt, pepper to taste if desired, 1 tablespoon sherry if desired. Heat wok and add oil for deep-frying. When oil is ready, add the chicken and deep-fry, using chopsticks to separate the chicken pieces. Turn over and cook the other side (total cooking time should be about 2 - 3 minutes). Remove the chicken from the wok and drain. Clean out the wok. Reheat the wok and add 2 tablespoons oil for stir-frying. When oil is ready, add the stock. Add the chicken and bring to a boil. Add the cornstarch/water mixture, stirring to thicken. Serve hot and garnish with minced ham.