Velvet Chicken with Snow Peas

Velvet Chicken with Snow Peas
Yield
4servings
Yield
4servings
Velvet Chicken with Snow Peas
Yield
4servings
Yield
4servings
Ingredients
  • 16ounces chicken breastboneless/skinless
  • 2tablespoons egg whites
  • 3teaspoons cornstarch
  • 1 tablespoon Shaoxing rice wine
  • 1tablespoon coarse salt
  • 3tablespoons vegetable oil
  • 1tablespoon gingerminced
  • 1tablespoon garlicminced
  • 2tablespoons chicken stock
  • 1teaspoon white pepper
  • 8ounces snow peastrimmed
Yield:
Instructions
  1. Cut the chicken into bite-size pieces, about 1/4" -inch thick.
  2. In a separate bowl, dissolve 1 1/2 teaspoons cornstarch into 1 teaspoon rice wine.
  3. Add the egg white and salt and stir.
  4. Pour over the chicken and stir to evenly coat.
  5. Add 1 1/2 teaspoons oil and stir again to evenly coat.
  6. Let sit for 30 minutes refrigerated.
  7. To prepare the sauce, combine the chicken broth, 1 1/2 teaspoons rice wine, white pepper and 1/8 teaspoon cornstarch.
  8. Stir to dissolve.
  9. Set aside.
  10. Velveting the Chicken: Bring a medium-sized pot of water to boil.
  11. Add 1 tablespoon of oil and reduce the heat to low so the water barely simmers.
  12. Once the chicken has sat for approximately 30 minutes, transfer the chicken to the water using a spider or large slotted spoon.
  13. Stir gently to prevent the pieces from sticking together.
  14. Cook for approximately 1 minute or until the chicken just turns opaque.
  15. Do not cook the chicken through.
  16. Once done, drain in a colander and gently shake to remove the excess moisture.
  17. Stir-Fry: Heat a wok over high heat.
  18. Because this is a velveted dish, make sure that none of the ingredients brown.
  19. Stir-fry the ginger and garlic for a few seconds.
  20. Add the snow peas and a pinch of salt. Add the chicken, followed by the broth mixture.
  21. Cook for approximately 30 seconds to a minute or until the chicken is fully cooked through.
  22. Feel free to add a touch more oil during the stir-frying process, if needed.
  23. Serve immediately.