Velvet Chicken Under Snow
The "snow" sauce in this Velvet Chicken Under Snow chicken recipe is creamy and smooth. The poaching technique for cooking the chicken makes it soft, so this is one smooth dish.
Ingredients
- 1 pound chicken breast, boned
- 1/2 cup chicken stock
- 1 tablespoon cooking sherry
- 1/2 ginger root juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup condensed milk or light cream
- Cornstarch paste
- 1/4 teaspoon sesame oil
- 1 cup rice stick, broken up
- 2 cup oil, for deep-frying
Instructions
- 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 to 5 minutes, until meat is cooked through. 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.
- In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar and salt. When sauce is very hot, slowly add condensed milk or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL.
- Dribble in cornstarch paste to thicken. Enrich with sesame oil. Add chicken before serving to reheat.
- 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.