Chicken Velvet
Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chicken breasts
minced |
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | x |
salt
to taste |
*
|
| ¼ | cup |
water
|
|
| 4 | large |
egg whites
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chicken breasts
minced |
|
| 5 | ml |
cornstarch
|
|
| 1 | x |
salt
to taste |
*
|
| 59 | ml |
water
|
|
| 4 | large |
egg whites
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Mince chicken very finely.
Add corn starch and salt to minced chicken mix.
Carefully add water to minced chicken mixture a few drops at a time until it is absorbed.
Beat egg whites until very stiff. Carefully fold chicken mixture into egg whites.
Place 2 tablespoons oil in wok. Heat wok up under low medium heat for about 2 minutes.
Carefully pat egg white mixture into the wok.
Reduce heat to low setting.
Cook, uncovered, in wok about 15 minutes until omelette is set.
Carefully loosen omelette, flip to reverse side and cook a further 10 minutes.
Remove to a serving platter.
