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Chicken Velvet


Chicken Velvet
6 Tablespoons corn oil
6 ounces fresh peas, shelled
3 Tablespoons chicken soup
2 chicken breasts, minced fine
3 slices fresh ginger, minced
3 scallions, minced
1 teaspoon dry sherry
2 teaspoons light soy sauce
6 egg whites
2 Tablespoons cornstarch
dash of ground white pepper
2 ounces Smithfield ham, minced
1. Heat oil in a wok or fry pan and fry the peas for one or two minutes, then add the chicken soup.
2. Mix everything else very well, except the ham, being sure there are no lumps. Add this to the wok or pan and stir-fry one to two more minutes.
3. Put this into a serving bowl, sprinkle the ham on top and serve.

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