⇤ ← Revision 1 as of 2017-06-25 14:52:05
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← Revision 2 as of 2019-12-30 20:20:38 ⇥
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CategoryRecipes ## Choose your category/categories and move to the above line: CategoryRecipesBreakfast, CategoryRecipesLunch, CategoryRecipesDinner, CategoryRecipesGrilling, CategoryRecipesBread, CategoryRecipesSoup, CategoryRecipesAppetizers, CategoryRecipesSidedishes, CategoryRecipesSauces, CategoryRecipesDrinks, CategoryRecipesDessert, CategoryRecipesOther, CategoryRecipesChristmas, CategoryRecipesThanksgiving, CategoryRecipesUntested |
CategoryRecipesDinner |
Velvet Chicken
Use this to make chicken for fried rice, stir fry or other Asian dishes.
Serves: 1 pound of chicken
Contributor: Kate
Ingredients
- 1 lb boneless, skinless Chicken meat, cut into thin strips
- 2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar
- 1 large egg white
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
- 2 Tablespoons Canola or Peanut Oil- divided
- Water
Instructions
- Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.
- Add the sliced chicken and stir until coated.
- Refrigerate (marinate) 30 minutes. Drain in colander.
- Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. Bring to a full boil over high heat.
- Reduce the heat to medium-low. Immediately add chicken strips, individually, to the almost-boiling water. Stir with slotted spoon so they don't stick together.
- Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
- After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.
- Put the drained strips into bowl and cover with plastic wrap.
- The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |