Serves: 4
Total Calories: 283
1. Skin, bone and mince (or grind) chicken breast, as in steps 1 to 3 of "Chicken Velvet: Basic Preparation", gradually adding water. Mince smoked ham.
2. Beat egg whites until stiff, but not dry then fold into chicken mixture, along with sherry and salt.
3. With an egg beater, beat canned corn until creamy.
4. Bring stock to a boil. Add chicken mixture and corn. Slowly bring to a boil again. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken.
5. Pour chicken-corn mixture into a deep serving bowl. Garnish with minced ham and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken Velvet And Corn recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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