Recipe: Velvet Chicken Under Snow
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recipelink.com Chat Room Recipe Swap - 2001-06-27
From: recipelink.com
Velvet Chicken Under Snow
From: Anna Free
Subject: Velvet Chicken Under Snow
Newsgroups: rec.food.recipes
Date: 2-3-01
Yield: 4 Servings
1 lb chicken breast, boned
1/2 cup chicken stock
1 tbsp. sherry
1/2 tsp. ginger root juice
1 tsp. sugar
1 pinch salt
1/2 cup evaporated milk or light cream
cornstarch paste
1/4 tsp. sesame oil
1 cup rice stick, broken up
2 cup oil for deep-frying
Velvet chicken:
Heat 6 cups of water to boil. Reduce to simmer. Remove skin from chicken breast; cut breast into 1" chunks. Simmer in uncovered pan for 3 to 5 minutes, until meat is cooked through. The term "velvet" denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth. Care must be taken to use simmering liquid for just long enough to cook the chicken through. Boiling water or prolonged poaching will toughen the texture.
Sauce:
In wok or saucepan, heat chicken stock, sherry, ginger juice, sugar and salt. When sauce is very hot, slowly add condensed milk or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL. Dribble in cornstarch paste to thicken. Enrich with sesame oil. Add chicken before serving to reheat.
Rice stick:
Heat oil in wok for deep-frying until hot enough to puff up rice stick but not brown it. Fry in small batches; drain. Process takes just seconds. Place rice stick on platter; cover with chicken.
From: recipelink.com
Velvet Chicken Under Snow
From: Anna Free
Subject: Velvet Chicken Under Snow
Newsgroups: rec.food.recipes
Date: 2-3-01
Yield: 4 Servings
1 lb chicken breast, boned
1/2 cup chicken stock
1 tbsp. sherry
1/2 tsp. ginger root juice
1 tsp. sugar
1 pinch salt
1/2 cup evaporated milk or light cream
cornstarch paste
1/4 tsp. sesame oil
1 cup rice stick, broken up
2 cup oil for deep-frying
Velvet chicken:
Heat 6 cups of water to boil. Reduce to simmer. Remove skin from chicken breast; cut breast into 1" chunks. Simmer in uncovered pan for 3 to 5 minutes, until meat is cooked through. The term "velvet" denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth. Care must be taken to use simmering liquid for just long enough to cook the chicken through. Boiling water or prolonged poaching will toughen the texture.
Sauce:
In wok or saucepan, heat chicken stock, sherry, ginger juice, sugar and salt. When sauce is very hot, slowly add condensed milk or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL. Dribble in cornstarch paste to thicken. Enrich with sesame oil. Add chicken before serving to reheat.
Rice stick:
Heat oil in wok for deep-frying until hot enough to puff up rice stick but not brown it. Fry in small batches; drain. Process takes just seconds. Place rice stick on platter; cover with chicken.
MsgID: 315131
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-26
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-26
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!