Velveting Chicken Chinese Style Food

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

Steps:

• Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
• Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
• Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
• Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.

VELVETING CHICKEN CHINESE STYLE

Steps:

• 1. Mix the egg white, rice vinegar, cornstarch, and peanut oil together. Add the chicken and cover and marinate in the fridge for 30 to 45 minutes.
• 2. Bring the water and salt to a boil. Reduce heat to a simmer. Pour off the excess marinade and place the chicken in the water. Cook 1 minute drain
• 3. store in fridge until ready to use.

CHINESE VELVET CHICKEN

Steps:

• Peel and grate ginger.
• Finely mince garlic cloves.
• Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
• Lightly beat and gently fold in egg whites.
• Thinly slice mushrooms.
• Chop water chestnuts.
• Heat peanut oil in wok to frying temperature of 375°.
• Drop chicken mixture by rounded spoonful 5 or 6 at a time.
• You should taste test to be sure seasoning is to your liking.
• Finish frying chicken.
• Drain oil from wok.
• Stir fry snap peas, mushrooms, water chestnuts.
• Return chicken to wok.
• Add chili paste & soy sauce.
• Stir corn starch and chicken stock together.
• Pour into wok and toss to coat meat & vegetables; allow to thicken.
• Serve over white rice.
• Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.