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Description: A preparation of finely minced chicken breast which is made light and fluffy by the addition of egg white. It is used to add taste, texture and substance to soups, such as Winter melon soup and Bird's nest soup.
Servings: N/A
Ingredients for Chicken Velvet
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 2 chicken breasts, about 450g, skinned and boned
½ tsp salt
2 tsp iced water
2 tsp cornflour
1 egg white, lightly beaten
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Directions for Chicken Velvet
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Cooking Tip
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Step 3 and 4 can be done in a good processor or blender, adding all the iced water and salt to the roughly cut up chicken breast before mincing.
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1. Turn the chicken breast inside out and pull off the 2 fillets. 2. Hold the end of the white tendon of each fillet with the fingers of one hand and scrape the flesh away from it with a Chinese cleaver or knife. Discard the tendons. 3. Holding the large end of one chicken breast, scrape the flsh going with the grain from the small end all the way to the large end, discarding membranes and fat as you go. Repeat with the other breast and then with the 2 fillets. 4. Gather together the chicken flesh, sprinkle with the salt and start chopping, adding drops of the iced water and folding the flesh back to the centre from time to time. Chop for about 3 minutes or until the meat is very finely minced. 5. Scrape up the meat and transfer it to a bowl. Blend in the cornflour and egg and stirr in the same direction until a light puree - the velvet - is achieved. This can be refrigerated, covered, for a few hours before it is used.
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