Easy Recipe Finder
Recipe Feeder
1 lb chicken breast, boned 1/2 c condensed milk or light crea
1/2 c chicken stock 1 tb cornstarch paste
1 tb sherry 1/4 ts sesame oil
1/2 ts ginger root juice 1 c rice stick, broken up
1 ts sugar 2 c oil for deep-frying
1 ds salt
4 servings
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
~---
1/2 c chicken stock 1 tb cornstarch paste
1 tb sherry 1/4 ts sesame oil
1/2 ts ginger root juice 1 c rice stick, broken up
1 ts sugar 2 c oil for deep-frying
1 ds salt
4 servings
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
~---
