How to Make Chinese Velvet Chicken Asian Cooking Recipe Cuisine

China Velvet Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

1 tbsp Chinese rice wine or dry sherry

2 teaspoons cornstarch

1 large egg white


1 pound boneless, skinless chicken breasts, cut into ¼-inch-thick slices

1 quart water

2 tablespoons peanut or vegetable oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

4 ounces snow peas, hard ends trimmed

1 teaspoon sesame oil

½ teaspoon sugar

Salt and ground white pepper

Directions:

 In a small bowl, stir together the rice wine and cornstarch until the cornstarch is dissolved; be sure it is fully dissolved or else it can turn clumpy when added to the egg.

In a medium bowl, lightly beat the egg white for a few seconds. (It should not be beaten enough to turn frothy.) Add the cornstarch mixture to the beaten egg white and stir until the mixture is dissolved. 

Add the chicken and stir gently to coat. Cover and let stand in the refrigerator for 30 minutes so that the coating can adhere to the chicken.

Bring the water to a boil in a deep pot or saucepan. Stir in 1 tablespoon of the peanut oil (this will help prevent the chicken slices from sticking to one another), then reduce the heat to a very gentle simmer.

With a slotted spoon, carefully add the chicken and lightly stir for about 2 minutes, until the coating is white but the chicken is not yet cooked through. Drain the chicken in a colander and shake out the excess water.

Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.

Add the remaining 1 tablespoon peanut oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry until aromatic, about 30 seconds.

Add the snow peas and stir-fry for about 3 minutes, or until crisp-tender and still bright green. Drizzle on the sesame oil and sprinkle the sugar over the snow peas. 


Add the chicken and stir-fry for another 1 to 2 minutes, or until the chicken is cooked through and still white all around. Add salt and white pepper to taste. Transfer to a plate and serve.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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