Chicken Velvet And Corn Recipe
Chicken Velvet And Corn is a wonderful tasting dish that can be made well ahead of time, though it is best when served hot. I employed the Chinese cooking technique of velveting chicken in this Chicken Velvet And Corn recipe. Worked out well!
Ingredients
1 large chicken breast
1 tablespoon water
2 tablespoons smoked ham
2 egg whites
1 tablespoon sherry
1 teaspoon salt
1 #2 can cream style corn
2 cups stock
1 tablespoon cornstarch
3 tablespoons water
Directions
1. Skin, bone and mince (or grind) chicken breast, as in steps 1 to 3 of basic preparation gradually adding water. Mince smoked ham.
2. Beat egg whites until stiff, but not dry; then fold into chicken mixture, along with sherry and salt.
3. With an egg beater, beat canned corn until creamy.
4. Bring stock to a boil. Add chicken mixture and corn. Slowly bring to a boil again. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken.
5. Pour chicken-corn mixture into a deep serving bowl. Garnish with minced ham
2. Beat egg whites until stiff, but not dry; then fold into chicken mixture, along with sherry and salt.
3. With an egg beater, beat canned corn until creamy.
4. Bring stock to a boil. Add chicken mixture and corn. Slowly bring to a boil again. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken.
5. Pour chicken-corn mixture into a deep serving bowl. Garnish with minced ham
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