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Chicken Velvet
2 chicken breasts, boned and skinned
1 1/2 cups cold chicken stock
1 1/2 teaspoons oil
2 tablespoons cornstarch
3 egg whites, beaten slightly stiff
4 cups oil for deep frying
2 ounces pea pods (snow peas), strings removed
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 tablespoons (cooked) Virginia ham, minced
1.Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold stock.
2.Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken. Mix well.
3.Fold beaten egg whites into chicken mixture. Mix 1 tablespoon cornstarch into
chicken mixture, folding lightly.
4.Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in order
to separate. Remove to plate. Drain oil.
5.Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir fry pea
pods 30 seconds. Remove and set aside.
6.Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2 teaspoon
salt. Put in chicken. Bring to boil. Thicken with dissolved cornstarch.
7.Serve on platter. Trim with pea pods. Garnish with minced ham on top.
May be prepared in advance through step 2. Do not freeze.
Serves 4 - 6
AUTHOR: Chyrel |