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Suggest a better descriptionChicken 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
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 75 | ||
Calories from Fat: 36 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 27.5mg | 1 % | |
Potassium 95.7mg | 3 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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