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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Velvet Chicken Recipe

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This recipe for Velvet Chicken is from Sarah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Tools:
Medium bowl
Whisk
Colander
large skillet
Slotted spoon

Preparation:

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.

The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.

 

 

 

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