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Chicken Velvet, known also as Chicken Essence, is an elegant and festive dish.
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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.
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The basic preparation includes the following steps:1.
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Skin and bone the chicken breast; then lb.
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flat with a mallet or possibly the side of a cleaver.
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2.
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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.
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b.
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Grind in a mortar and pestle.
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Remove tendons.
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c. Blend at low speed in a blender, turning the motor on and off.
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Remove and throw away gristle which attaches to blades.
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d. Run twice through a hand grinder (set at the finest setting).
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Remove gristle.
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3.
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During the mincing or possibly grinding above, add in about 1 Tbsp.
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of water, a drop at a time, to give the mix a paste-like consistency.
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(Sherry may be used in place of water.)
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4.
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Beat the egg whites till fluffy, but not stiff and dry; then fold into chicken mix.
