Serves: 4
Total Calories: 1,268
Bone and skin the chicken breasts. Then mince the chicken meat very finely (if you like use a blender at low speed). While you are mincing the chicken add 2 tablespoons of water to the chicken a few drops at a time until the water is absorbed and the chicken is like a paste.
Beat the egg whites until they are slightly stiff. Carefully fold the beaten egg whites into the chicken mixture. Stir in 1 tablespoon cornstarch to the chicken/egg white mixture. Add seasonings - 1/2 teaspoon salt, pepper to taste if desired, 1 tablespoon sherry if desired.
Heat deep fryer and add oil. When oil is ready, add the chicken and deep-fry, using chopsticks to separate the chicken pieces. Turn over and cook the other side (total cooking time should be about 2 - 3 minutes). Remove the chicken from the deep fryer and drain.
Heat up a wok or deep skillet and add 2 tablespoons oil for stir-frying. When oil is ready, add the stock. Add the chicken and bring to a boil. Add the cornstarch/water mixture, stirring to thicken. Serve hot and garnish with minced ham.
Variations: (These would be added at the stir-frying stage)
*Chicken Velvet is often made with snow pea pods and dried mushrooms. To prepare, remove the strings from the snow pea pods. Soak the dried mushrooms in water for 20 minutes and remove the stems. At the stir-frying stage, stir-fry the peas and mushrooms and set aside. Add to the dish after cooking, along with the ham garnish.
This Chicken Velvet recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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