Chicken Velvet

Made by combining minced chicken breast, egg white and chicken stock or water, Chicken Velvet can be added to soups or deep-fried.

Ingredients:

2 chicken breasts, 6 to 7 ounces each, boneless, skinless

2 tablespoons chicken stock or water

2 egg whites

Preparation:

1. Chop the chicken breasts into bite-sized chunks. Use a food processor set at low speed to mince the chicken breasts.

2. Add 2 tablespoons chicken stock to the minced chicken, a few drops at a time, until you have a paste-like consistency.

3. Beat the egg whites until they are just beginning to stiffen.

4. Carefully fold the beaten egg white into the chicken mixture. Chill until ready to use in soup or deep-fry.

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