Velveting Chicken Chinese Style Recipes

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VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE



Velveting Chicken Breast, Chinese Restaurant-Style image

Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.

Provided by VICTORIA

Categories     World Cuisine Recipes     Asian     Chinese

Time 46m

Yield 4

Number Of Ingredients 7

1 egg white
1 tablespoon Chinese rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 pound skinless, boneless chicken breast, thinly sliced
8 cups water
1 tablespoon peanut oil

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.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g

CHINESE VELVET CHICKEN



Chinese Velvet Chicken image

Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.

Provided by shanel

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground chicken, processed in food processor
1 teaspoon fresh ginger
1 teaspoon fresh garlic
1 1/2 teaspoons soy sauce
1/2 cup chicken stock
2 egg whites
2 cups peanut oil
1 cup sugar snap pea
1/2 cup fresh shiitake mushroom
1 (6 ounce) can water chestnuts
1 teaspoon chili paste
1 tablespoon mushroom soy sauce
1 cup chicken stock
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 847.4, Fat 76.3, SaturatedFat 13.3, Cholesterol 81.2, Sodium 280.1, Carbohydrate 13.9, Fiber 1.8, Sugar 3.2, Protein 28.2

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