29. Velvet Chicken I

• 1 pair of chicken breasts (about 1 lb. including skin and bone)
• 2 teaspoons iced water

In order to achieve the proper texture, smooth and soft as custard, (1) the paste must be homogeneous, fibre-free; (2) egg whites are worked in avoiding formation of bubbles; (3) water-chestnut flour is used in preference to cornflour (cornstarch), making the paste smoother; (4) oil must be at low temperature, just sufficient to set the little pieces. You might use up the yolks left over by mak