Recipe - Chicken Velvet And Corn

1 (large) chicken breast
1 tablespoon Water
2 tablespoon Smoked ham
2 Egg whites
1 tablespoon Sherry
1 teaspoon Salt
1 cn (No. 2) creamstyle corn
2 cup Stock
1 tablespoon Cornstarch
3 tablespoon Water

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. 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 chickencorn mixture into a deep serving bowl. Garnish with minced
ham and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.