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Print this Recipe    Velvet Snow

Velvet Chicken Under Snow
Yield: 4 Servings

1 lb chicken breast, boned
1/2 cup chicken stock
1 Tbsp sherry
1/2 tsp ginger root juice
1 tsp sugar
1 pn salt
1/2 cup condensed milk or light cream
cornstarch paste
1/4 tsp sesame oil
1 cup rice stick, broken up
2 cup oil for deep-frying

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 to 5 minutes, until meat is cooked through. 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.

In wok or sauce pan, heat chicken stock, sherry, ginger juice,
sugar and salt. When sauce is very hot, slowly add condensed milk
or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL. Dribble
in cornstarch paste to thicken. Enrich with sesame oil. Add
chicken before serving to reheat.

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.


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