Serves: 4
Total Calories: 435
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. Place chicken mixture in a bowl. Add cornstarch, salt and unbeaten egg white. With a fork or wire whisk, gradually and very slowly add and blend in remaining water. (If it's added too quickly, the mixture won't hold together.)
3. Beat remaining egg whites until stiff, but not dry then fold into chicken mixture.
4. Slowly heat stock, sherry and remaining salt. Meanwhile, in a cup, blend remaining cornstarch and cold stock to a paste. Then stir in to thicken. Keep warm over very low heat.
5. Heat oil in a skillet. When warm, but not hot, add chicken mixture. Heat 1 minute then remove pan from stove and stir mixture rapidly to absorb oil.
6. Increase heat to medium return pan to stove. Cook until mixture sets slightly-is firm, but not browned (about 20 seconds). Transfer to a serving dish.
7. Pour heated sauce over garnish with minced ham and serve.
VARIATIONS:
* For the oil, substitute chicken fat.
* Increase oil to 1/2 cup. Cook as in steps 5 and 6 then place mixture in a sieve to let excess oil drain off.
* Increase oil to 1 to 2 cups and heat to 365 degrees. Drop chicken mixture in by the teaspoonful. Brown very lightly then remove to a sieve and drain.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken Velvet Sautéed recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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