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Velvet Chicken Under Snow

Velvet Chicken Under Snow

Gently poached chicken breast with a sweet and salty cream sauce.
Ingredient:
1 lb Chicken Breast (boned) 1/2 cup Chicken Stock 1 tbsp Sherry 1/2 tsp Ginger Root Juice 1 tsp Sugar 1 pinch Salt 1/2 cup Condensed Milk or Light Cream Cornstarch Paste 1/4 tsp Sesame Oil 1 cup Rice stick (broken up) 2 cups Oil for deep-frying
Direction:
1. The term 2. Velvet chicken: Heat 6 cups of water to boil. Reduce to simmer. Remove skin from chicken breast; cut breast into 1 3. 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. 4. 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.
Difficulty:Easy Prep Time:10 Minutes Cook Time:10 Minutes Serves:4 Servings

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