| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast, boned |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Ginger root juice |
| 1 |
ts |
Sugar |
| 1 |
pn |
Salt |
| 1/2 |
c |
Condensed milk or light cream |
|
|
Cornstarch paste |
| 1/4 |
ts |
Sesame oil |
| 1 |
c |
Rice stick, broken up |
| 2 |
c |
Oil for deep-frying |
INSTRUCTIONS
The term "velvet" denotes a method of poaching chicken breast to turn it
white and make the texture very soft and smooth.Care must be taken to use
simmering liquid for just long enough to cook the chicken through.Boiling
water or prolonged poaching will toughen the texture.
Velvet chicken: Heat 6 cups of water to boil. Reduce to simmer. Remove
skin from chicken breast; cut breast into 1" chunks.Simmer in uncovered pan
for 3-5 minutes, until meat is cooked through.
Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar
& salt. When sauce is very hot, slowly add condensed milk or cream. Stir to
combine. DON'T ALLOW SAUCE TO BOIL. Dribble in corn- starch paste to
thicken. Enrich with sesame oil. Add chicken before serving to reheat.
Rice stick: Heat oil in wok for deep-frying until hot enough to puff up
rice stick but not brown it. Fry in small batches; drain. Process takes
just seconds. Place rice stick on platter; cover with chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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