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    Chicken Velvet


    Source of Recipe


    Internet

    List of Ingredients




    2 chicken breasts, boned and skinned
    1 1/2 cups cold chicken stock
    1 1/2 teaspoons oil
    2 tablespoons cornstarch, divided use
    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

    Recipe



    Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold stock.

    Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken. Mix well*.

    Fold beaten egg whites into chicken mixture. Mix 1 tablespoon cornstarch into chicken mixture, folding lightly.

    Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in order to separate. Remove to plate. Drain oil.

    Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir fry pea pods 30 seconds. Remove and set aside.

    Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2 teaspoon salt. Put in chicken. Bring to boil. Thicken with 1 tablespoon cornstarch dissolved in 2 tablespoons water.

    Serve on platter. Trim with pea pods. Garnish with minced ham on top.

    *May be prepared in advance to this point; refrigerate. Do not freeze.

    Serves 4-6

 

 

 

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