Best 13 Velvet Chicken Recipes

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
• Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE

Steps:

• Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.
• Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

Steps:

• 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
• 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

CHICKEN VELVET SOUP

Steps:

• Melt butter in saucepan.
• Add flour to melted butter; cook for 1 minute over medium high heat.
• Set aside.
• Combine milk, 1 pint of broth and the cream in a large pot.
• Heat but don't boil
• Add butter flour mixture and stir and cook until mixture thickens.
• Add remaining 1 quart broth, cooked chicken, salt and pepper.
• Heat but do not boil.
• Add some frozen green beans or grated carrot for color.

LEMON-CHICKEN VELVET SOUP

Steps:

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).

CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE

Steps:

• Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.

CHINESE VELVET CHICKEN

Steps:

• Peel and grate ginger.
• Finely mince garlic cloves.
• Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
• Lightly beat and gently fold in egg whites.
• Thinly slice mushrooms.
• Chop water chestnuts.
• Heat peanut oil in wok to frying temperature of 375°.
• Drop chicken mixture by rounded spoonful 5 or 6 at a time.
• You should taste test to be sure seasoning is to your liking.
• Finish frying chicken.
• Drain oil from wok.
• Stir fry snap peas, mushrooms, water chestnuts.
• Return chicken to wok.
• Add chili paste & soy sauce.
• Stir corn starch and chicken stock together.
• Pour into wok and toss to coat meat & vegetables; allow to thicken.
• Serve over white rice.
• Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.

AYRES' CHICKEN VELVET SOUP

Steps:

• 1. Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion puree, recude heat to medium and cook until throughly softened, but not browned. Add flour and stir together to form a smooth paste. Recude heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour. Add half and half, blend well. Add chicken meat, salt and pepper to taste, simmer for 5 minutes more.

VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHUTNEY

Steps:

• For chutney:
• Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper.(Can be made 1 day ahead. Cover and chill.)
• For chicken:
• Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours.
• Preheat oven to 350°F. Thread chicken onto skewers. Transfer to baking sheet. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney.

"VELVET CUCUMBER CHICKEN SOUP" ... BY NANCY

Steps:

• 1. Peel and finely chop the cukes .peel and chop onion.
• 2. Then I mince the onion and cucumbers together.
• 3. Put 1 can chicken broth in the crock-pot, along with 2 cans cream of chicken soup, and Add one can water. Mix well.
• 4. Add onions, cucumbers and black pepper to the crock-pot. needs no salt, there is plenty in the canned soup. Cover and cook on low for 6 to 8 hrs. Or on high for 2-3 hours.
• 5. Add a cup of cooked chicken cut up very small, or 1 can of cooked chicken. see foto. 1/2 hour before serving soup.
• 6. I had home made whole wheat bread my son made. Nice and crunchy...yummy! or serve with your choice of buttered crackers.
• 7. Garnish with a couple cucumber slices, and sprinkle with parsley. A crock-pot recipe, I tweaked. And with my pictures. Also cucumbers from my garden. ** NOTE: Did you know hot soup in the summer will cool you?? When you sweat this is why. Your body will cool itself.. when you are overheated...with sweat!!.. Just saying!

VELVET CHICKEN BREAST WITH MUSTARD SAUCE

Steps:

• Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
• Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
• Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
• Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
• Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
• Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP RECIPE - (4/5)

Steps:

• In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

VELVET CHICKEN

Steps:

• Rinse chicken inside and out and pat dry.
• Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil.
• Add chicken, breast side down, and reduce heat to a simmer. (Chicken may not be completely covered with liquid.) Cook, covered, 15 minutes.
• Turn off heat and let chicken stand, covered, 30 minutes. Turn chicken over, then cover and let stand 15 minutes more. (Chicken will be cooked through.)
• Transfer chicken to a cutting board, reserving cooking liquid. Cut off drumsticks and thighs, then cut off wings, transferring pieces to a serving platter. (Chicken will release juices.) Separate breast (with rib cage) from back, discarding back.
• Using a cleaver or other sharp large heavy knife, cut breast against grain through bone into 1-inch-thick slices.
• Spoon some of warm poaching liquid over chicken and serve chicken warm, chilled, or at room temperature. Pour remaining poaching liquid through a sieve set into a bowl and serve additional poaching liquid as a sauce if desired, then reserve remaining liquid to use again.