Wednesday, November 2, 2011

Chicken Velvet

Egg White -10 No:
Chicken- 1 cup
Butte r- 4 table spoon
Salt - As Required
Pepper - As Required
Coriander Leaves - As Required
Brandy-1 Tea Spoon
Chicken Stock -2 cup
Corn Flour-2 Tea Spoon

Boil the chicken in water for some time and grind it into paste. To this add corn flour, salt, egg white (not beaten) and mix it well. Add ½ cup of water to this mixture, a few drops at a time, until you have a paste like consistency. Beat the egg white until they are just beginning to stiffen. Add ghee to this mixture.
Remove the pan from stove and stir the chicken paste. Return  to boil and simmer for some time until it sets. Boil the chicken stock, brandy (Not necessary to be added but gives a splendid taste when added), corn flour (2 Tea Spoon) and salt together. Pour this above the chicken paste and serve it hot.