Serves 2
Ingredients:
- 8 ounces chicken breast, boneless/skinless
- 1 tablespoon egg white
- 1 ½ teaspoons cornstarch
- 2 ½ teaspoons Shaoxing rice wine
- ¾ teaspoon salt, coarse
- 3 tablespoons vegetable oil
- 1 ½ teaspoons ginger, minced
- 1 ½ teaspoons garlic, minced
- 2 ½ teaspoons Chinese Chicken Broth
- 1 pinch white pepper
- 8 ounces snow peas, trimmed
Method:
- Marinate the Chicken: Cut the chicken into bite-size pieces, about 1/4″ -inch thick.
- Place into a bowl. In a separate bowl, dissolve 1 1/2 teaspoons cornstarch into 1 teaspoon rice wine.
- Add the egg white and salt and stir.
- Pour over the chicken and stir to evenly coat.
- Add 1 1/2 teaspoons oil and stir again to evenly coat.
- Let sit for 30 minutes refrigerated.
- Make the Sauce: To prepare the sauce, combine the chicken broth, 1 1/2 teaspoons rice wine, white pepper and 1/8 teaspoon cornstarch.
- Stir to dissolve.
- Set aside.
- Velveting the Chicken: Bring a medium-sized pot of water to boil.
- Add 1 tablespoon of oil and reduce the heat to low so the water barely simmers.
- Once the chicken has sat for approximately 30 minutes, transfer the chicken to the water using a spider or large slotted spoon.
- Stir gently to prevent the pieces from sticking together.
- Cook for approximately 1 minute or until the chicken just turns opaque.
- Do not cook the chicken through.
- Once done, drain in a colander and gently shake to remove the excess moisture.
- Stir-Fry: Heat a wok over high heat.
- Because this is a velveted dish, make sure that none of the ingredients brown.
- Stir-fry the ginger and garlic for a few seconds.
- Add the snow peas and a pinch of salt. Add the chicken, followed by the broth mixture.
- Cook for approximately 30 seconds to a minute or until the chicken is fully cooked through.
- Feel free to add a touch more oil during the stir-frying process, if needed.
- Serve immediately.
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