Рецепт Basic Chicken Velvet
by Global Cookbook

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Chicken Velvet, known also as Chicken Essence, is an elegant and festive dish. It calls for chicken breast (skinned, boned and chopped to a pulp) to be combined with egg whites and then either sauteed in oil or possibly poached briefly in a rich concentrated stock. The basic preparation includes the following steps:1. Skin and bone the chicken breast; then lb. flat with a mallet or possibly the side of a cleaver.
Cut the meat in 1-inch cubes; then mince or possibly grind in any of the following ways:a. Mince on a hardwood cutting board, removing tendons.
b. Grind in a mortar and pestle. Remove tendons.
c. Blend at low speed in a blender, turning the motor on and off. Remove and throw away gristle which attaches to blades.
d. Run twice through a hand grinder (set at the finest setting). Remove gristle.
During the mincing or possibly grinding above, add in about 1 Tbsp. of water, a drop at a time, to give the mix a paste-like consistency. (Sherry may be used in place of water.)
Beat the egg whites till fluffy, but not stiff and dry; then fold into chicken mix.