Recipe - Chicken Velvet Sauteed

1 (large) chicken breast
1 tablespoon Water
2 tablespoon Smoked ham
1 teaspoon Cornstarch
One half teaspoon Salt
1 Egg white
One fourth cup Water
4 Egg whites
1 cup Rich stock
1 teaspoon Sherry
One fourth teaspoon Salt
1 tablespoon Cornstarch
3 tablespoon Stock
3 tablespoon Oil

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 it's added too quickly, the mixture won't 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
slightlyis 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 One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.