Serves: 5
The basic preparation includes the following steps:
1. Skin and bone the chicken breast then pound flat with a mallet or the side of a cleaver.
2. Cut the meat in 1-inch cubes then mince or grind in any of the following ways:
a. Mince on a hardwood cutting board, removing tendons.
b. Grind in a mortar and pestle. Remove tendons.
c. Blend at low speed in a blender, turning the motor on and off. Remove and discard gristle that attaches to blades.
d. Run twice through a hand grinder (set at the finest setting). Remove gristle.
3. During the mincing or grinding above, add about 1 tablespoon of water, a drop at a time, to give the mixture a paste-like consistency. (Sherry may be used in place of water.)
4. Beat the egg whites until fluffy, but not stiff and dry then fold into chicken mixture.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken Velvet: Basic Preparation recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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