Velvet Chicken Recipe

cooking time: 30 minutes

Ingredients

• 1 tender chicken

• 6 tablespoons corn flour

• 140 ml cold water

• 2 whites of egg, beaten lightly

• 450 grams fresh (or frozen) peas

• 113 grams mushrooms, sliced

• 2.27 litter boiling water

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon soy sauce

Method

1. Skin the chicken, take the flesh off the bones and cut into uniform pieces.

2. Mix half corn flour with half the cold water and white of egg.

3. Use this mixture to coat the chicken pieces and leave for 10-15 minutes, then drop them one at a time

    into boiling water. (The water must not be allowed to come off the boil)

4. Parboil the chicken quickly, 2-3 minutes, remove with perforated spoon, rinse under a cold water

    tap and drain.

5. Put the peas and mushrooms together in 280 ml boiling water.

6. Allow to come to the boil again, then cook for 3-4 minutes.

7. Add chicken, salt and pepper, cover the pan and simmer for 10 minutes.

8. Mix the rest of corn flour with 2 tablespoons cold water and blend into the pan.

9. Cook until the sauce thickens, add soy sauce, stir and serve.

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