Recipe: Chicken Velvet

CHICKEN VELVET

2 chicken breasts, boned and skinned
1 1/2 cups cold chicken stock
1 1/2 teaspoons oil
2 tablespoons cornstarch, divided use
3 egg whites, beaten slightly stiff
4 cups oil for deep frying
2 ounces pea pods (snow peas), strings removed
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 tablespoons (cooked) Virginia ham, minced

Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold stock.

Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken. Mix well*.

Fold beaten egg whites into chicken mixture. Mix 1 tablespoon cornstarch into chicken mixture, folding lightly.

Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in order to separate. Remove to plate. Drain oil.

Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir fry pea pods 30 seconds. Remove and set aside.

Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2 teaspoon salt. Put in chicken. Bring to boil. Thicken with 1 tablespoon cornstarch dissolved in 2 tablespoons water.

Serve on platter. Trim with pea pods. Garnish with minced ham on top.

*May be prepared in advance to this point; refrigerate. Do not freeze.

Serves 4-6