Stir-Fried Spicy Velvet Chicken With Snow Peas And Cashews Recipe - Cooking Index
Stir-Fried Spicy Velvet Chicken With Snow Peas And Cashews Recipe - Cooking Index
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| For Chicken | ||
| 1 lb | 454g / 16oz | Boneless skinless chicken breasts |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 tablespoon | 15ml | Dry rice wine or dry sherry |
| 1 tablespoon | 15ml | Egg white - whisked just until (large) |
| Broken up | ||
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Vegetable oil |
| 4 cups | 948ml | Water |
| For Sauce | ||
| 5 1/2 teaspoons | 27ml | Cornstarch |
| 5 1/2 tablespoons | 82ml | Dry rice wine or dry sherry |
| 2 tablespoons | 30ml | Dark soy sauce |
| 5 1/2 tablespoons | 82ml | Rice vinegar |
| 1 teaspoon | 5ml | Granulated sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 5 1/2 teaspoons | 27ml | Dark sesame oil |
| For Stir Fry | ||
| 2 tablespoons | 30ml | Vegetable oil |
| 4 | Dried red chili peppers | |
| 1 | Fresh ginger - (1") - chopped | |
| 1/2 lb | 227g / 8oz | Snow peas - cut in thirds |
| On the diagonal | ||
| 1/2 cup | 118ml | 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.
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.