Chicken Velvet And Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | large chicken breast | |
| 1 | T | Water |
| 2 | T | Smoked ham |
| 2 | Egg whites | |
| 1 | T | Sherry |
| 1 | t | Salt |
| 1 | No. 2 cream-style corn | |
| 2 | c | Stock |
| 1 | T | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Skin, bone and mince (or grind) chicken breast, as in steps 1 to 3 of recipe "Basic Chicken Velvet", gradually adding water. Mince smoked ham. Beat egg whites until stiff, but not dry; then fold into chicken mixture, along with sherry and salt. With an egg beater, beat canned corn until creamy. 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. Pour chicken-corn mixture into a deep serving bowl. Garnish with minced ham and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 76.7mg
Sodium: 845.2mg
Potassium: 377mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 2g
Protein: 31.5g