** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Chicken Velvet, known also as Chicken Essence, is an elegant and festive dish.
2. It calls for chicken breast (skinned, boned and minced to a pulp) to be combined with egg whites and then either sauteed in oil or poached briefly in a rich concentrated stock.
3. The basic preparation includes the following steps: Skin and bone the chicken breast; then pound flat with a mallet or the side of a cleaver.
4. Cut the meat in 1-inch cubes; then mince or grind in any of the following ways: a.
5. Mince on a hardwood cutting board, removing tendons.
6. b. Grind in a mortar and pestle. Remove tendons.
7. c. Blend at low speed in a blender, turning the motor on and off.
8. Remove and discard gristle that attaches to blades.
9. d. Run twice through a hand grinder (set at the finest setting).
10. Remove gristle. During the mincing or grinding above, add about 1 tablespoon of water, a drop at a time, to give the mixture a paste-like consistency.
11. (Sherry may be used in place of water). Beat the egg whites until fluffy, but not stiff and dry; then fold into chicken mixture.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, MSG, Poultry allergies.
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