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Yield: 8 Portions
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Ingredient
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Amount
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Chicken breast, boneless, skinless,
finely diced
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1 ½ lb.
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Canola oil for velveting
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4 cups
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Marinade
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Egg white, large
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2 ea.
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Kosher salt
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2 tsp.
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Chinese rice wine or quality,
dry sherry
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3 Tbsp.
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Cornstarch
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4 tsp
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Accompaniments:
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Iceberg lettuce leaves, small
cups
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32 ea.
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Hoisin sauce
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1 cup
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Almonds, toasted, chopped
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¼ cup
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For the stir-fry:
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Dried black mushrooms
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10 ea.
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| Chinese chili
garlic sauce |
1 Tbsp. |
| Lite soy sauce |
2 Tbsp. |
| Shaoxing rice
wine |
1 Tbsp. |
| Corn oil |
6 Tbsp. |
| Ginger, finely
minced |
1 Tbsp. |
| Garlic, finely
minced |
4 tsp. |
| Scallions, cut
in small rings |
6 ea. |
| Carrots, ¼"
dice |
2 cups |
| Waterchestnuts,
¼" dice |
2 cups |
| Zucchini, ¼"
dice |
1 cup |
| Almonds, toasted,
chopped |
1 cup |
| Sesame oil |
2 tsp. |
| Cornstarch dissolved
in 2 tablespoon cold water or chicken stock |
1 Tbsp. |
| Salt and pepper
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to taste |
| Lite soy sauce |
to taste |
| Rice wine vinegar
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to taste |
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1. Combine all the marinade
ingredients. Mix well until the egg whites
are foamy. Pour the marinade over the chicken,
mix to coat. Cover and let sit for at least
1 hour and up to 1 day.
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2. Velvet the chicken:
Heat 4 cups of oil in a sauce pot to 275°F.
Add the chicken and immediately stir gently
to separate the pieces. Let the meat cook
for 20 - 30 seconds, then pour oil and chicken
through a colander sitting in a deep bowl.
Reserve the oil. The chicken should be barely
cooked. Set aside until ready to stir fry.
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3. Dry the washed lettuce
and arrange it on a large serving tray. Cover
the tray and refrigerate it until ready to
serve. Place hoisin sauce and ¼ cup
toasted almonds in small bowls. Set aside
until ready to serve.
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4. Soak the mushrooms in
warm water to cover until soft - approximately
30 minutes. Make sure that the mushrooms are
rehydrated completely. Drain the liquid. Remove
the stem, cut mushrooms into ¼"
dice. Combine the chili garlic sauce, soy
sauce and shaoxing. Set aside. Line up all
the ingredients for the stir fry in the order
they are cooked.
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| 5.
Heat heavy sauté pan over medium heat.
Add 6 tablespoons oil, swirling to coat the pan.
Add the ginger, garlic and scallions. They should
sizzle without burning. Let cook til aromatic
- 20 seconds. Add the mushrooms, carrots, waterchestnuts
and zucchini. Turn up the heat, sauté 1
minute. Add the chicken, sauté 1 minute.
Add the chili soy mixture and simmer until the
vegetables are tender but crisp. Add the almonds
and sesame oil, toss to coat. |
| 6.
Stir in the cornstarch mixture to recombine it.
Bring stir fry mixture to a simmer. Pour the cornstarch
mixture into the stirfry, stirring constantly
to ensure that it is evenly distributed. Cook
until the mixture becomes glossy and slightly
thick, 3-4 seconds. Adjust the seasoning with
salt, pepper, soy sauce, sesame oil and rice wine
vinegar. Mound the chicken on a platter. |
| 7.
Serve the chicken immediately, accompanied by
the platter of chilled lettuce and hoisin sauce.
To eat, spread some hoisin sauce on the lettuce
cup. Spoon in some of the stirfry mixture and
sprinkle with toasted chopped almonds, roll in
a tube-like cylinder and enjoy. |
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