Chicken velvet (adapted from Yan Kit So’s Classic Chinese Cooking)

[trillium]

Chicken velvet (adapted from Yan Kit So’s Classic Chinese Cooking)

Serves 2.

• 1 whole chicken breast, about 1 lb, cut into rough chunks
  
• 1/2 tsp salt
  
• 1 egg white
  
• 2 tsp ice water
  
• 2 tsp cornstarch
  

Put all of the above into a food processor or blender and puree.

Variations

Instead of peas, you can top your soup with finely minced Yunnan ham. Country hams (like Smithfield Virginia ham) or prosciutto are substitutes for Yunnan ham. Instead of chicken, you can add 1 cup of fresh bamboo, julienned, and top with a little roasted sesame oil and green onions. Fresh bamboo can usually be found already prepared in tubs of water in the produce section in Asian groceries in larger cities. For smaller cities, look for cryovac packages where you find tofu. You can use fuzzy melon (mo qwa) in place of winter melon if you can’t find winter melon.

Keywords: Chicken, Chinese, eGCI

( RG763 )