Smooth Snowy Chicken
This special dish creates a smooth a creamy treat for dinner. Smooth Snowy Chicken is an easy chicken recipe that you'll make over and over. For a lighter option, omit the fried rice stick and serve over steamed brown rice.
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 half and half
- 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.