Chinese Velvet Chicken Breast

Ingredients

• Chicken breast (Thinly sliced)
• 0.5 cup Cornstarch
• 0.5 tsp Baking soda
• Green capsicum (Finely chopped)
• Red capsicum (Finely chopped)
• Garlic (Minced)
• Spring onion (Chopped for the sauce and poaching water)
• Sugar
• Soy sauce
• Oyster sauce
• Sea salt (Use to taste)
• Sesame seeds
• Chilli oil (Optional; add if desired for heat)
• Sichuan peppercorns (The transcript says “citron peppercorns”; the written recipe identifies Sichuan peppercorns)
• Ginger (Sliced)
• Cooking wine
• Hot oil (For pouring over the aromatics)
• Water (For the poaching pot)
• Steamed rice (For serving)

Steps

1. 1

   Slice the chicken breast thinly and place the slices in a bowl.

2. 2

   Combine the cornstarch and baking soda. Add the chicken and toss until every slice is thoroughly coated.

3. 3

   Transfer the coated chicken to a chopping board. Cover it with cling wrap or a clean sheet of wrap to prevent sticking, then gently pound it with a rolling pin until each slice is paper-thin, almost towel-thin, and slightly translucent. Set the prepared chicken aside.

4. 4

   Add the finely chopped green capsicum, red capsicum, minced garlic, and chopped spring onion to a heatproof bowl.

5. 5

   Pour hot oil over the aromatics to release their flavor.

6. 6

   Add the sugar, soy sauce, oyster sauce, sea salt, and sesame seeds to the bowl. Add chilli oil as well if a spicy sauce is desired.

7. 7

   Bring a large pot of water to a boil. Add the Sichuan peppercorns, spring onion, sliced ginger, and cooking wine.

8. 8

   Add the chicken slices in several small batches, keeping the water at a steady boil rather than overcrowding the pot.

9. 9

   Cook each batch for about 1 minute, until the chicken is completely white throughout with no pink remaining. Remove the cooked chicken from the water and repeat with the remaining batches.

10. 10

    Transfer the cooked chicken directly into the sauce and toss until every slice is evenly coated.

11. 11

    Serve the sauced chicken with steamed rice.

Notes

The source does not provide quantities for the chicken, aromatics, sauces, seasonings, poaching aromatics, or oil. It also does not specify the amount of water or steamed rice. Keep the chicken in small batches so the poaching water remains at a steady boil.

Nutrition per serving

• main
• Chinese
• high-protein
• poached
• quick dinner
• chicken
• spicy optional
• served with rice