Chicken Velvet for Soup

Preparation info

    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

This is a fluffy chicken mixture made from tiny bits of breast meat that disperses through the soup, imparting its fine, light texture and taste. It can be used in any light broth or delicate soup, such as Winter Melon Soup. You may make it up to 4 hours in advance and keep it refrigerated until you are ready to use it.