Chicken velvet and corn
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Chicken velvet and corn
  Chicken    Corn    Poultry  
Last updated 6/12/2012 1:14:05 AM. Recipe ID 42809. Report a problem with this recipe.
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      Title: Chicken velvet and corn
 Categories: Poultry
      Yield: 4 Servings
      1    (large) chicken breast
      1 tb Water
      2 tb Smoked ham
      2    Egg whites
      1 tb Sherry
      1 ts Salt
      1 cn (No. 2) cream-style corn
      2 c  Stock
      1 tb Cornstarch
      3 tb Water
  1. Skin, bone and mince (or grind) chicken breast, as in steps 1 to 3
  of recipe "Basic Chicken Velvet", gradually adding water. Mince
  smoked ham.
  2. Beat egg whites until stiff, but not dry; then fold into chicken
  mixture, along with sherry and salt.
  3. With an egg beater, beat canned corn until creamy.
  4. Bring stock to a boil. Add chicken mixture and corn. Slowly bring
  to a boil again. Meanwhile blend cornstarch and remaining cold water
  to a paste; then stir in to thicken.
  5. Pour chicken-corn mixture into a deep serving bowl. Garnish with
  minced ham and serve.
  From , ISBN 0-517-65870-4.

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Recipe ID 42809 (Apr 03, 2005)

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