Chicken velvet

Ingredients:

2 chicken breasts, boned and skinned
1 1/2 cups cold chicken stock
1 1/2 teaspoons oil
2 tablespoons cornstarch
3 egg whites, beaten slightly stiff
4 cups oil for deep frying
2 ounces pea pods (snow peas), strings removed
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 tablespoons (cooked) Virginia ham, minced

Preparation:

Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold stock.
Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken. Mix well.
Fold beaten egg whites into chicken mixture. Mix 1 tablespoon cornstarch into chicken mixture, folding lightly.
Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in order to separate. Remove to plate. Drain oil.
Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir fry pea pods 30 seconds. Remove and set aside.
Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2 teaspoon salt. Put in chicken. Bring to boil. Thicken with dissolved cornstarch.
Serve on platter. Trim with pea pods. Garnish with minced ham on top.