Ingredients
1/2 cup raw chicken breast meat, minced
1 tsp corn starch
1 salt
1/4 cup water
4 egg whites
2 tbsp oil
Directions
1. Mince chicken very finely. Add corn starch and salt to minced
chicken. mix. Carefully add water to minced chicken mixture a few
drops at a time until it is absorbed.
2. Beat egg whites until very stiff. Carefully fold chicken mixture
into egg whites.
3. Place 2 tablespoons oil in wok. Heat wok up under low medium heat
for about 2 minutes. Carefully pat egg white mixture into the wok.
Reduce heat to low setting. Cook, uncovered, in wok about 15 minutes
until omelette is set. Carefully loosen omelette, flip to reverse
side and cook a further 10 minutes. Remove to a serving platter.
NOTE: If desired, omelette may be served with gravy from next recipe.
Servings: 4 servings
Chicken Velvet Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have found proof that recipes existed way back into antiquity, certainly as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, generally, these old cookbooks were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to food historians are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we find two interesting books which date from the 14th Century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the rich people of that period. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including parsley and basil. The introduction of these new foods and spices prompted an explosion in manuscripts on food, most of which still exist in private collections. Over the next few centuries, the upper classes competed with each other to serve the most exotic banquets, and because of this the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and recording popular recipes of the day. The introduction of television gave us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Velvet recipe.
