Velvet chicken

Velvet chicken

By
From
Encyclopedia of Food and Cookery
Serves
4

Visitors to Chinese restaurants know how good velvet chicken can be. It is fairly simple and makes a great contribution to a Chinese meal.

Ingredients

Quantity Ingredient
1 egg white
1/2 teaspoon salt
1 tablespoon rice wine
1 tablespoon cornflour
500g skinless chicken breast, sliced into strips
1 litre water
3 tablespoons vegetable oil
80g blanched almonds
2 teaspoons fresh ginger, finely sliced
1 bundle asparagus, cut into diagonal lengths and blanched

Method

  1. Whisk egg white lightly in a large bowl (it should not be frothy). Add salt, rice wine and cornflour and whisk again lightly just to mix. Add chicken strips and mix well. Cover and refrigerate for 30 minutes.
  2. Bring the water to the boil with 1 tablespoon oil in a wok or wide pan. Add the chicken and keep stirring to separate the strips for about 1 minute or until the chicken looks white. Tip into a colander and shake off the liquid.
  3. Heat 1 tablespoon oil in the pan and fry the almonds until golden. Scoop out onto paper towels. Heat the remaining oil in the wok, sear the ginger, then quickly toss the chicken strips for 1 minute. Add the asparagus, tossing the mixture. Serve on an oval platter and scatter with fried almonds.
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