• 1 lb Chicken breast, boned
  • 1/4 ts Sesame oil
  • 1/2 cup Chicken stock
  • 1 cup Rice stick, broken up
  • 1 tb Sherry
  • 2 cup Oil for deep-frying
  • 1/2 ts Ginger root juice
  • 1 ts Sugar
  • 1 pinch Salt
  • 1/2 cup Condensed milk or light cream
  • Cornstarch paste


*Note: The term “velvet” denotes a method of poaching
chicken breast to turn it white and make the texture
very soft and smooth. Care must be taken to use
simmering liquid for just long enough to cook the
chicken through. Boiling water or prolonged poaching
will toughen the texture.

Velvet chicken:
Heat 6 cups of water to boil.
Reduce to simmer.
Remove skin from chicken breast; cut breast into 1″

Simmer in uncovered pan for 3-5 minutes, until meat is
cooked through.

Sauce: In wok or sauce pan, heat chicken stock, sherry,
ginger juice, sugar & salt.

When sauce is very hot, slowly add condensed milk or

Stir to combine.


Dribble in corn- starch paste to thicken.

Enrich with sesame oil.

Add chicken before serving to reheat.

Rice stick: Heat oil in wok for deep-frying until hot
enough to puff up rice stick but not brown it.

Fry in small batches; drain.
Process takes just seconds.
Place rice stick on platter; cover with chicken.