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 cornstarch 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.