Cooking Index - Cooking Recipes & IdeasStir-Fried Spicy Velvet Chicken With Snow Peas And Cashews Recipe - Cooking Index

Stir-Fried Spicy Velvet Chicken With Snow Peas And Cashews

This recipe, which is not as difficult as it may look, demonstrates a technique called "velveting. "Anne Willan, author of "Cook It Right,"explains that velveting seals the chicken and keeps it from drying out in the hot wok.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  For Chicken
1 lb 454g / 16ozBoneless skinless chicken breasts
1/2 teaspoon 2.5mlSalt
1 tablespoon 15mlDry rice wine or dry sherry
1 tablespoon 15mlEgg white - whisked just until (large)
  Broken up
1 tablespoon 15mlCornstarch
1 tablespoon 15mlVegetable oil
4 cups 948mlWater
  For Sauce
5 1/2 teaspoons 27mlCornstarch
5 1/2 tablespoons 82mlDry rice wine or dry sherry
2 tablespoons 30mlDark soy sauce
5 1/2 tablespoons 82mlRice vinegar
1 teaspoon 5mlGranulated sugar
1/2 teaspoon 2.5mlSalt
5 1/2 teaspoons 27mlDark sesame oil
  For Stir Fry
2 tablespoons 30mlVegetable oil
4   Dried red chili peppers
1   Fresh ginger - (1") - chopped
1/2 lb 227g / 8ozSnow peas - cut in thirds
  On the diagonal
1/2 cup 118mlSalted cashews

Recipe Instructions

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.

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 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.

Yields 4 servings.

Source:
St. Louis Post-Dispatch - 10-19-1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.