| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
(large) chicken breast |
| 1 |
tb |
Water |
| 2 |
tb |
Smoked ham |
| 2 |
|
Egg whites |
| 1 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 1 |
cn |
(No. 2) cream-style corn |
| 2 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. 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.
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.
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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