Chicken velvet

1/2 c  Raw chicken breast meat,
           -minced
      1 ts Corn starch
           Salt
    1/4 c  Water
      4    Egg whites
      2 tb Oil
 
  1. 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.
  
  2. Beat egg whites until very stiff. Carefully fold chicken mixture
  into egg whites.
  
  3. 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.
  
  NOTE: If desired, omelette may be served with gravy from next recipe.