Ingredients
- 3 whl chicken breasts, boned
- 2 x Egg whites
- 2 Tbsp. Cornstarch
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Accent
- 1/4 tsp Pepper
- 2 Tbsp. Sherry Flour
- 1/2 c. Oil
- 1/2 lb Fresh mushrooms
- 1/4 c. Water
- 1 c. Chicken broth
- 1 pkt (6-ounce) frzn snow peas
- 1/2 c. Water chestnuts
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Chinese Velvet Chicken
Servings: 8
Directions
- Partially freeze chicken. Slice lengthwise (1/8 inch). Make batter by mixing egg whites, cornstarch, sugar, salt, Accent, pepper and sherry.
- Dredge chicken in flour. Shake off excess. Dip in batter. Heat oil. Place chicken in oil but don't let pcs touch. Saute/fry for 3 to 4 min, stirring constantly. Drain on paper towels. Pour off all but 3 Tbsp. oil. Add in mushrooms. Saute/fry for 5 min. Remove and add in 1/4 c. water. Stir to loosen particles on bottom of skillet. Combine 1 Tbsp. cornstarch and chicken broth. Add in to skillet and boil. Add in snow peas, water chestnuts, chicken and mushrooms. Heat. Serve immediately.
- Yield: 8 servings.
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