Velvet Chicken

Use this to make chicken for fried rice, stir fry or other Asian dishes.

• Serves: 1 pound of chicken

• Source

• 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

1. Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.
2. Add the sliced chicken and stir until coated.
3. Refrigerate (marinate) 30 minutes. Drain in colander.
4. Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. Bring to a full boil over high heat.
5. 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.
6. Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
7. After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.
8. Put the drained strips into bowl and cover with plastic wrap.
9. The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.

CategoryRecipesDinner