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Name: Chicken Velvet Sauteed
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Cornstarch; 1 (large) chicken breast; 2 tb Smoked ham; 1/4 c Water; 1 ts Sherry; 3 tb Vegetable oil; 1 Egg white; 1 c Rich stock; 1 tb Water; 1/4 ts Salt; 1 ts Cornstarch; 1/2 ts Salt; 4 Egg whites; 3 tb Vegetable stock

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INGREDIENTS

1 tb Cornstarch
1 (large) chicken breast
2 tb Smoked ham
1/4 c Water
1 ts Sherry
3 tb Vegetable oil
1 Egg white
1 c Rich stock
1 tb Water
1/4 ts Salt
1 ts Cornstarch
1/2 ts Salt
4 Egg whites
3 tb Vegetable stock

Servings

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. Place chicken mixture in a bowl. Add cornstarch, salt and unbeaten egg white. With a fork or wire whisk, gradually and very slowly add and blend in remaining water. (If its added too quickly, the mixture wont hold toghether.) 3. Beat remaining egg whites until stiff, but not dry; then fold into chicken mixture. 4. Slowly heat stock, sherry and remaining salt. Meanwhile, in a cup, blend remaining cornstarch and cold stock to a paste. Then stir in to thicken. Keep warm over very, low heat. 5. Heat oil in a skillet. When warm, but not hot, add chicken mixture. Heat 1 minute; then remove pan from stove and stir mixture rapidly to absorb oil. 6. Increase heat to medium; return pan to stove. Cook until mixture sets slightly--is firm, but not browned (about 20 seconds). Transfer to a serving dish. 7. Pour heated sauce over; garnish with minced ham and serve. VARIATIONS: 1. For the oil, substitute chicken fat. 2. Increase oil to 1/2 cup. Cook as in steps 5 and 6; then place mixture in a sieve to let excess oil drain off. 3. Increase oil to 1 to 2 cups and heat to 365 degrees. Drop chicken mixture in by the teaspoonful. Brown very lightly; then remove to a sieve and drain. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Chicken Velvet Sauteed

1 tb Cornstarch
1 (large) chicken breast
2 tb Smoked ham
1/4 c Water
1 ts Sherry
3 tb Vegetable oil
1 Egg white
1 c Rich stock
1 tb Water
1/4 ts Salt
1 ts Cornstarch
1/2 ts Salt
4 Egg whites
3 tb Vegetable stock

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. Place chicken mixture in a bowl. Add cornstarch, salt and unbeaten egg  white. With a fork or wire whisk, gradually and very slowly add and blend  in remaining water. (If its added too quickly, the mixture wont hold  toghether.)    3. Beat remaining egg whites until stiff, but not dry; then fold into  chicken mixture.    4. Slowly heat stock, sherry and remaining salt. Meanwhile, in a cup, blend  remaining cornstarch and cold stock to a paste. Then stir in to thicken.  Keep warm over very, low heat.    5. Heat oil in a skillet. When warm, but not hot, add chicken mixture. Heat  1 minute; then remove pan from stove and stir mixture rapidly to absorb  oil.    6. Increase heat to medium; return pan to stove. Cook until mixture sets  slightly--is firm, but not browned (about 20 seconds). Transfer to a  serving dish.    7. Pour heated sauce over; garnish with minced ham and serve. VARIATIONS:    1. For the oil, substitute chicken fat.    2. Increase oil to 1/2 cup. Cook as in steps 5 and 6; then place mixture in  a sieve to let excess oil drain off.    3. Increase oil to 1 to 2 cups and heat to 365 degrees. Drop chicken  mixture in by the teaspoonful. Brown very lightly; then remove to a sieve  and drain.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 4 Servings

Calories: 181
Calories from Fat: 66 (36%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 2g
Cholesterol 1.5mg		0 %
Sodium 670.8mg		23 %
Potassium 363.2mg		10 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.6g
Protein 23.9g		34 %
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.

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Calories per serving: 181

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