Basic Chinese Sauces

Chicken Velvet, known also as Chicken Essence, is an elegant and festive dish. It calls for chicken breast (skinned, boned and minced to a pulp) to be combined with egg whites and then either sauteed in oil or poached briefly in a rich concentrated stock. The basic preparation includes the following steps:

1. Skin and bone the chicken breast; then pound flat with a mallet or the side of a cleaver.

2. Cut the meat in 1-inch cubes; then mince or 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 discard gristle that attaches to blades.

d. Run twice through a hand grinder (set at the finest setting). Remove gristle.

3. During the mincing or grinding above, add about 1 tablespoon of water, a drop at a time, to give the mixture a paste-like consistency. (Sherry may be used in place of water.)

4. Beat the egg whites until fluffy, but not stiff and dry; then fold into chicken mixture.