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Velvet Chicken
• 1 tbsp. corn starch • 1 1/2 tbsp. of white wine • Generous pinch of white pepper • 3 cloves minced garlic • 2 1/2cup cauliflower florets, cut into bite size pieces (about 5 oz.) • 2 1/2 cup broccoli florets, cut into bite size pieces (about 5 oz.) • 1 tbsp. of canola oil • 1 large carrot, peeled, cut on the bias into 1/4” slices (about 6 oz.) • 1 celery stalk cut in half lenghtwise and then crosswise into 1/4” slices (about 2 oz.) • 1 tbsp. minced ginger • 4 cloves minced garlic • 1 cup coarsely chopped walnuts (about 4 oz.) • 3/4 cup chicken broth • 4 1/2 tbsp. plum sauce • 3 tbsp. low sodium soy sauce • 1 tbsp. sherry • 1 1/2 tbsp. of cornstarch dissolved in 3 tbsp. water Cut the chicken across the grain into thin 1 1/2” match stick size strips, marinade in the corn starch, wine, and pepper for 15 minutes. Water blanch the chicken strips by placing them in boiling water for ninety seconds, immediately remove them from the boiling water and refresh them in a cold ice bath for about one minute, drain and set aside the cooked chicken strips. Water blanch the broccoli and cauliflower florets for one minute in boiling hot water, cool in ice water, drain the water and set aside. In a non stick skillet or wok, heat the canola oil to hot, stir fry the celery and carrots for about ninety seconds, add the ginger, garlic and nuts and stir fry about one minutes, be sure not to burn the garlic. Add the broth, plum sauce, soy sauce, and sherry, bring to a low simmer, add the blanched chicken slices, broccoli and cauliflower and reheat them. Whisk in the dissolved corn starch to thicken, bring the sauce back to a low simmer. Water blanching is adding the ingredients to boiling water for a short time and then immediately cooling them in ice water. Water blanching the marinated chicken gives that velvety texture of Chinese restaurants. Water blanching the broccoli and cauliflower makes their color vibrant, their texture crisp, and assures that they will be not be under or over cooked, since their cooking times will be different from the carrots and the celery. Makes 4 servings « Back |
