Chicken Velvet
ChineseChickenAdvanced30 min
Ingredients
Servings
4
- 2 each chicken breasts, boned and skinned
- 0 cup cold chicken stock
- 0 tsp oil
- 2 tbsp cornstarch
- 3 each egg whites, beaten slightly stiff
- 4 cup oil for deep frying
- 2 oz pea pods (snow peas), strings removed
- 1 tbsp cornstarch, dissolved in 2 tablespoons water
- 2 tbsp (cooked) Virginia ham, minced
- 1 each . Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold
- 2 each . Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken.
- 3 each . Fold beaten egg whites into chicken mixture. Mix 1 tablespoon
Instructions
- 1
cornstarch into chicken mixture, folding lightly. 4.
- 2
Heat oil and deep fry chicken mixture.
- 3
Stir quickly with chopsticks in order to separate.
- 4
Remove to plate.
- 5
Drain oil. 5.
- 6
Reheat 2 tablespoons of oil in wok.
- 7
Over moderately high heat, stir fry pea pods 30 seconds.
- 8
Remove and set aside. 6.
- 9
Reheat 2 tablespoons oil in wok.
- 10
Add 1 cup stock.
- 11
Season with 1/2 teaspoon salt.
- 12
Put in chicken.
- 13
Bring to boil.
- 14
Thicken with dissolved cornstarch. 7.
- 15
Serve on platter.
- 16
Trim with pea pods.
- 17
Garnish with minced ham on top.
Tags
chinesea-taste-of-china
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