---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken
       Yield: 4 servings
       1 lb Chicken breast, boned
     1/2 c  Chicken stock
       1 tb Sherry
     1/2 ts Ginger root juice
       1 ts Sugar
       1 pn Salt
     1/2 c  Condensed milk or light
            Cornstarch paste
     1/4 ts Sesame oil
       1 c  Rice stick, broken up
       2 c  Oil for deep-frying
   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 chunks.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 cream. Stir to
   combine. DON'T ALLOW SAUCE TO BOIL. 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.