Title: Velvet Chicken Under Snow
Categories: Poultry
Yield: 4 Servings
| 1 | lb | Chicken breast, boned |
| 1/2 | c | Chicken stock |
| 1 | tb | Sherry |
| 1/2 | ts | Ginger root juice |
| 1 | ts | Sugar |
| 1 | ds | Salt |
| 1/2 | c | Condensed milk or light crea |
| 1 | tb | Cornstarch paste |
| 1/4 | ts | Sesame oil |
| 1 | c | Rice stick, broken up |
| 2 | c | 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 3-5 minutes, until meat is cooked through. Sauce: In wok or sauce
pan, heat chicken stock, sherry, ginger juice, sugar & 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. Serves 4 ~---