| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | tb | Water |
| Egg whites |
INSTRUCTIONS
Chicken Velvet, known also as Chicken Essence, is an elegant and festive dish. It calls for chicken breast (skinned, boned and minced to a pulp) to be combined with egg whites and then either sauteed in oil or poached briefly in a rich concentrated stock. The basic preparation includes the following steps: 1. Skin and bone the chicken breast; then pound flat with a mallet or the side of a cleaver. 2. Cut the meat in 1-inch cubes; then mince or grind in any of the following ways: a. Mince on a hardwood cutting board, removing tendons. b. Grind in a mortar and pestle. Remove tendons. c. Blend at low speed in a blender, turning the motor on and off. Remove and discard gristle that attaches to blades. d. Run twice through a hand grinder (set at the finest setting). Remove gristle. 3. During the mincing or grinding above, add about 1 tablespoon of water, a drop at a time, to give the mixture a paste-like consistency. (Sherry may be used in place of water.) 4. Beat the egg whites until fluffy, but not stiff and dry; then fold into chicken mixture. 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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