Velvet Chicken with Snow Peas

FREE RECIPE PREVIEW

Ingredients — preview

• 16 ounces chicken breast boneless/skinless
• 2 tablespoons egg white
• 3 teaspoons cornstarch
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon coarse salt

Preparation — preview

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.