Title: Chinese Velvet Chicken
Categories: Poultry
Yield: 8 Servings

3 Whole chicken breasts; boned
2 Egg whites
2 tb Cornstarch
1 ts Sugar
1/2 ts Salt
1/2 ts Accent
1/4 ts Pepper
2 tb Sherry
Flour
1/2 c Oil
1/2 lb Fresh mushrooms
1/4 c Water
1 c Chicken broth
1 pk (6-oz) frozen snow peas
1/2 c Water chestnuts

Partially freeze chicken. Slice lengthwise (1/8 inch). Make batter by
mixing egg whites, cornstarch, sugar, salt, Accent, pepper and sherry.
Dredge chicken in flour. Shake off excess. Dip in batter. Heat oil. Place
chicken in oil but do not let pieces touch. Saut‚ for 3 to 4 minutes,
stirring constantly. Drain on paper towels. Pour off all but 3 Tablespoons
oil. Add mushrooms. Saut‚ for 5 minutes. Remove and add 1/4 cup water. Stir
to loosen particles on bottom of skillet. Combine 1 Tablespoon cornstarch
and chicken broth. Add to skillet and boil. Add snow peas, water chestnuts,
chicken and mushrooms. Heat. Serve immediately. Yield: 8 servings.

SUSAN OWENS (MRS. ROBERT W.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.