Drop in hot peanut oil	Chicken Velvet

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Chicken Velvet

Source: Howard Wong

Yield: 2-3 entree servings, 4 appetizer servings

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Ingredients

• 1-1 1/2 lb good quality ground chicken

• 1-2 tsp fresh grated ginger

• 1 tsp crushed garlic

• 1 cup chicken stock, divided

• 1 egg white

• 1 can water chestnuts, drained

• 1-2 tsp Accent

• Cornstarch

• Peanut oil

• Green onions

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Preparation

In food processor or blender, mix chicken, garlic, ginger, Accent, half cup chicken stock and 1 to 2 teaspoons of cornstarch. Mince water chestnuts into chicken mixture. Lightly beat and fold in egg white.

Make 5 large entree or 8 small appetizer chicken patties. Heat peanut oil in wok pan or stock pot. Drop patties into hot peanut oil and cook on each side until lightly browned. Remove from oil and drain. Plate.

In a sauce pan, mix remaining half cup of chicken stock, 1 to 2 teaspoons of cornstarch, a bit of ginger and garlic. Heat until thickened into slurry. Pour over chicken patties. Top with chopped green onions.