Home - By Category - Recipe - Chinese Page 6 | Chicken Page 5

Velvet Chicken Under Snow

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VELVET CHICKEN UNDER SNOW
 Categories: Chinese, Chicken
      Yield: 4 Servings
 
      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
 
  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.
 
MMMMM

Display Recipe for Import.