CHICKEN VELVET

1/2 pound boneless, skinless chicken breast
5 egg whites, divided use
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 cup water
3 tablespoons vegetable oil
Chicken Gravy

Remove chicken meat from skin and bones. Cut into 1-inch cubes and put into blender with 1 egg white, cornstarch. and salt. Blend until mushy; gradually add water, continuing to blend. (Or, if you have no blender, grind meat twice with finest blade, mix thoroughly with unbeaten egg white, cornstarch and salt, then mix in water a few drops at a time.)

Beat remaining 4 egg whites until stiff and gradually fold into the chicken mixture.

Heat a heavy skillet and add oil. Quickly stir 2 tablespoons of the warmed oil into the chicken mixture and pour mixture into pan. Cook over low heat until set but not browned. (If it begins to brown on bottom, set the pan in a 350 degree F oven to finish set ting.)

Serve hot with Chicken Gravy.

CHICKEN GRAVY

4 teaspoons cornstarch
1 teaspoon sherry
1 cup chicken stock
salt and pepper (to taste)

Blend 4 teaspoons cornstarch and 1 teaspoon sherry with 1 cup chicken stock and cook until thickened, stirring constantly. Season to taste.

Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963