STIR-FRIED SPICY VELVET CHICKEN WITH SNOW PEAS AND CASHEWS
"Velveting seals the chicken and keeps it from drying out in the hot wok."
FOR THE CHICKEN:
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon dry rice wine or dry sherry
1 large egg white, whisked just until broken up
1 tablespoon cornstarch
1 tablespoon vegetable oil
4 cups water
FOR THE SAUCE:
1 1/2 teaspoons cornstarch
1 1/2 tablespoons dry rice wine or dry sherry
2 tablespoons dark soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons dark sesame oil
FOR THE STIR-FRY:
2 tablespoons vegetable oil
4 dried red chili peppers
1 (1-inch) piece fresh ginger, chopped
1/2 pound snow peas, cut into thirds on the diagonal
1/2 cup salted cashews
TO PREPARE CHICKEN:
Cut breasts into 1/2-inch cubes, slicing first lengthwise with the grain, then across into cubes. Put cubes in a bowl with salt and rice wine. Mix well, then add egg white, cornstarch and 1 tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes.
WHEN READY TO COOK:
Bring water to a boil in a medium pan. Add chicken, stirring to separate the pieces. Bring the water back to a boil; simmer 1 minute, stirring constantly. Drain in a colander; let cool to room temperature.
MEANWHILE, PREPARE THE SAUCE:
Whisk together cornstarch, rice wine, soy sauce, rice vinegar, sugar, salt and sesame oil.
TO STIR-FRY:
Heat wok over high heat for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds. Lower heat. Add chilies; toss until they begin to brown, about 1 minute.
Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high.
Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt.
Add chicken; stir-fry until very hot, about 30 to 60 seconds.
Give sauce a quick stir and add to wok, tossing to coat chicken and peas. Stir in cashews; heat briefly. Taste and adjust seasoning.
Yield: 4 servings
Source: Cook It Right by Anne Willan
"Velveting seals the chicken and keeps it from drying out in the hot wok."
FOR THE CHICKEN:
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon dry rice wine or dry sherry
1 large egg white, whisked just until broken up
1 tablespoon cornstarch
1 tablespoon vegetable oil
4 cups water
FOR THE SAUCE:
1 1/2 teaspoons cornstarch
1 1/2 tablespoons dry rice wine or dry sherry
2 tablespoons dark soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons dark sesame oil
FOR THE STIR-FRY:
2 tablespoons vegetable oil
4 dried red chili peppers
1 (1-inch) piece fresh ginger, chopped
1/2 pound snow peas, cut into thirds on the diagonal
1/2 cup salted cashews
TO PREPARE CHICKEN:
Cut breasts into 1/2-inch cubes, slicing first lengthwise with the grain, then across into cubes. Put cubes in a bowl with salt and rice wine. Mix well, then add egg white, cornstarch and 1 tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes.
WHEN READY TO COOK:
Bring water to a boil in a medium pan. Add chicken, stirring to separate the pieces. Bring the water back to a boil; simmer 1 minute, stirring constantly. Drain in a colander; let cool to room temperature.
MEANWHILE, PREPARE THE SAUCE:
Whisk together cornstarch, rice wine, soy sauce, rice vinegar, sugar, salt and sesame oil.
TO STIR-FRY:
Heat wok over high heat for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds. Lower heat. Add chilies; toss until they begin to brown, about 1 minute.
Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high.
Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt.
Add chicken; stir-fry until very hot, about 30 to 60 seconds.
Give sauce a quick stir and add to wok, tossing to coat chicken and peas. Stir in cashews; heat briefly. Taste and adjust seasoning.
Yield: 4 servings
Source: Cook It Right by Anne Willan
MsgID: 371515
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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