1 lb chicken breast, boned 1/2 c chicken stock 1 tb sherry 1/2 ts ginger root juice 1 ts sugar 1 pn salt 1/2 c condensed milk or light -cream 1 cornstarch paste 1/4 ts sesame oil 1 c rice stick, broken up 2 c oil for deep-frying
Instructions
The term "velvet" denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth.Care must be taken to use simmering liquid for just long enough to cook the chicken through.Boiling water or prolonged poaching will toughen the texture.
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 corn- starch 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.
