Chicken Velvet

Directions

• Remove tough tendons and fibers from the chicken breast meat.
• Scrap the chicken and mandarin fish meat with the back of a knife blade until it becomes minced.
• Soak in cold water, so the pieces separate from each other after that drain the water.
• In a bowl, mix egg white with chicken breast meat and fish. and beat well until the mixture thickens.
• Finally add 10ml water chestnut, corn starch and mix well.
• Heat fat in clean water, when hot, add chicken breast meat and fish meat paste, spread the paste thinly in the pan and fry it, when it starts floating on the oil surface and turns milky then remove from heat.
• Heat the soup stock in the frying pan, season with vinegar, salt, and ginger, and bring to a boil, add chicken and fish meat once thickened.
• Your delicious and healthy dish is ready to serve.