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.
