"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Velvet Chicken Recipe

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This recipe for Velvet Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matthew Howard
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Chicken Breast
1/2 tsp salt
1 T. dry sherry
1 to 2 large eggwhites
1 T. cornstarch
1 T. oil

Ingredients for the sauce:

1 T. Soy Sauce
1 T. oyster sauce
1 T. dry sherry
1/2 tsp. sugar
dash white pepper
2 tsp cornstarch in 2 T. water
2 tsp. sesame oil

Directions:
Directions:
Put salt and sherry over chicken. Beat egg white until gel is broken, but not until frothy. Add chicken to egg mixture. Sprinkle with cornstarch, and mix well. Add oil and stir until smooth. Let set for 30 minutes in refridgerator.
Bring 1 qt water to boil and add 1 T. oil, keeping the water at a gentle boil. Simmer chicken until coating turns white, then drain.
Chicken can now be dipped in sauce or used in stir fry

Personal Notes:
Personal Notes:
This recipe we use mostly for stir fry as it gives a very pleasant texture to the chicken. If velvet chicken were a woman; she'd be a graceful Asian woman, who I would try to marry.

 

 

 

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