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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!
Ingredients
  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
Directions

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

Recipe Summary

Cuisine: 
Chinese
Ingredient: 
Chicken

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4.375
Average: 4.4 (12 votes)