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
It is possible to follow the history of meal recipes far back into antiquity, in truth as far as pharonic Egypt, and possibly even further. In practice though, these, ancient cookbooks were just very basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to food historians are some ancient tablets in Sumerian describing the preparation 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 blissful and exhilarated. Later, we find two interesting cookery books which were published in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of meals prepared for the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the holy land, including spices such as basil and coriander. The introduction of these new culinary ideas created an eruption in books on cooking, most of which still exist in private cookery archives. For the decades that followed, the powerful and wealthy houses tried to lay on the most extravagent meals, and consequentially chefs and their recipe collections were at a premium. However, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes of the day. By the time we get to the 20th century, cook books are increasing in popularity as a result of better eduction, more spare time and having more money to spend. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Velvet recipe.
