Basic Chicken Velvet

2 boneless, skinless chicken breasts

2 tablespoons rice vinegar

¼ teaspoon five-spice powder

2 teaspoons cornstarch

1 egg white

1. Using a sharp knife or a food processor, mince the chicken.
2. Mix together the rice vinegar, five-spice powder, and cornstarch. Add to the minced chicken, separating the individual chicken pieces.
3. Beat the egg white until creamy but not stiff. Fold into the chicken mixture.

Chicken Velvet Soup

Basic Chicken Velvet's delicate flavor inspired the creation of Chicken Velvet Soup (page 59). For best results, add the Basic Chicken Velvet to the boiling broth before adding seasonings and stir.

Deep-fried Chicken Velvet

½ cup chicken stock

2 tablespoons Chinese rice wine or dry sherry

½ teaspoon salt (or to taste)

2 leeks, cut diagonally into 1-inch sections

1 tablespoon soy sauce

Basic Chicken Velvet (page 160)

2 teaspoons cornstarch

4 teaspoons water

4¼ cups oil for frying

1. Mix together the chicken stock, rice wine, and salt. Set aside.
2. In a preheated wok, heat 4 cups oil to 350°F. While the oil is heating, use a second skillet or wok to stir-fry the leeks. Add 1–2 tablespoons of oil. When oil is hot, add the leeks. Stir-fry for about 1 minute, then add 1 tablespoon of soy sauce. Stir-fry until the leeks turn a bright green, and remove from the pan. Wipe out the pan with a paper towel if using to heat the chicken stock (see step 4).
3. When the oil for deep-frying is ready, carefully slide in the Basic Chicken Velvet pieces and deep-fry until the chicken turns white and is cooked. (This will take a minute at most.) Remove from the wok and drain on paper towels.
4. Heat the chicken broth mixture. When it is boiling, add the Basic Chicken Velvet and mix. If necessary, break up the chicken with chopsticks or a spatula. Push the chicken up to the sides of the pan. Mix the cornstarch and water and add to the middle of the pan, stirring vigorously to thicken. Mix through with the chicken. Serve the chicken with the leeks.