"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Velvet Recipe

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This recipe for Chicken Velvet, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Swann Goodrich
Added: Sunday, March 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken
3 c. water
1 T. water
2 tsp. cornstarch
1 tsp. salt
10 egg whites
1/2 c. water
3/4 c. oil
MIX: 1 tsp. salt, 1 T. cornstarch, 3/4 c. chicken stock, 1 tsp. sherry

Directions:
Directions:
Cut off the breast meat. Put the rest of the chicken, including the bones, in 3 cups of water and simmer until rich stock results. Pound the breast meat for 15 minutes, removing all the tendons while pounding. If meat becomes too dry add 1 tablespoon of water and pound 15 minutes longer. Add dry cornstarch, salt and 2 unbeaten egg whites. Mix well and very slowly and the 1/2 cup of cold water using 2 pairs of chopsticks, or a fork, or a wire whisk. Do not add the water too quickly or the mixture will not hold together. Beat remaining egg whites until stiff but not dry. Carefully fold the chicken mixture into the egg whites. Heat pan and add oil. When the oil is not yet too hot, pour in the mixture. Remove pan from heat at once and beat rapidly. After oil is beaten into the mixture, replace on low heat and cook 4 seconds. Remove and pour through a strainer. Allow oil to drain. Reheat pan and add 2 tbs. oil. Add the mixture of cornstarch, salt, stock and sherry. Bring to a boil, stirring constantly. Add cooked chicken mixture, and heat through.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Time consuming, but easy to eat and to digest when not well.

 

 

 

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