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Velvet Chicken Under Snow

Prep Time:10 Minutes
Cook Time:10 Minutes
Serves:4 Servings

Nutritional Information

Gently poached chicken breast with a sweet and salty cream sauce.


  • 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


  • 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.

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