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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 1 Tbsp. Water Egg whites
Directions
- Chicken Velvet, known also as Chicken Essence, is an elegant and festive dish. It calls for chicken breast (skinned, boned and chopped to a pulp) to be combined with egg whites and then either sauteed in oil or possibly poached briefly in a rich concentrated stock. The basic preparation includes the following steps:1. Skin and bone the chicken breast; then lb. flat with a mallet or possibly the side of a cleaver.
- 2. Cut the meat in 1-inch cubes; then mince or possibly grind in any of the following ways:a. Mince on a hardwood cutting board, removing tendons.
- b. Grind in a mortar and pestle. Remove tendons.
- c. Blend at low speed in a blender, turning the motor on and off. Remove and throw away gristle which attaches to blades.
- d. Run twice through a hand grinder (set at the finest setting). Remove gristle.
- 3. During the mincing or possibly grinding above, add in about 1 Tbsp. of water, a drop at a time, to give the mix a paste-like consistency. (Sherry may be used in place of water.)
- 4. Beat the egg whites till fluffy, but not stiff and dry; then fold into chicken mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 29 | 48% |
| Total Fat 3.22g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 22mg | 1% |
| Potassium 77mg | 2% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 7.26g | 12% |
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