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Chicken Velvet And Corn

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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!
  Chicken breast 1 Large
  Water 1 Tablespoon
  Smoked ham 2 Tablespoon
  Egg whites 2
  Sherry 1 Tablespoon
  Salt 1 Teaspoon
  Cream style corn 1⁄2 Can (5 oz)
  Stock 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 454 Calories from Fat 62

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 108 mg36%

Sodium 3633.7 mg151.4%

Total Carbohydrates 36 g11.8%

Dietary Fiber 1.2 g4.6%

Sugars 6.9 g

Protein 56 g112.6%

Vitamin A 1.5% Vitamin C 5.4%

Calcium 3.8% Iron 8.5%

*Based on a 2000 Calorie diet

Chicken Velvet And Corn Recipe