30. Velvet Chicken II

Name: Velvet Chicken II (芙蓉鷄片(乙))
Yield: Serves 2 to 3 persons
Cuisine: Chinese
Ingredients: ½ pints (4 cups) water; Salt; 2 pairs chicken breasts (about 2 lb. including skin and bone); 2 level tablespoons cornflour (cornstarch); 2 level tablespoons cornflour (cornstarch); 2 egg whites; 2 tablespoons pale dry sherry; ¼ level teaspoon white pepper; 5 oz. (1 cup) snow peas; 1 level teaspoon sugar; 1 level teaspoon MSG; 1 tablespoon oil; 1 tablespoon chicken fat; 8 large dried Chinese mushrooms; Oil; 1 level tablespoon cornflour; ½ pint (1¼ cups) chicken stock

芙蓉鷄片(乙)

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

2 pairs chicken breasts (about 2 lb. including skin and bone)
½ pints (4

Asia
China
Main course
Gluten-free

Method

Skin the chicken breasts and remove the bones and external membranes. Freeze the meat, and slice it with the grain into pieces the size of a florin (quarter), about ⅛ inch thick. Soak the slices in water to which you have added 1 level teaspoon salt. They will swell, and become tender. Turn the slices into a colander or sieve, and rinse them well, washing away the slime. Allow to drain for abou