Chinese Velvet Chicken

Ingredients

• chicken breast (sliced; source gives no quantity)
• salt (for the chicken and sauce; amount unspecified)
• white pepper powder (for the chicken and sauce; amount unspecified)
• 5 tbsp water (4 tbsp added to the chicken in two additions, plus 1 tbsp mixed with cornflour)
• 1 egg white
• 0.5 tbsp cornflour (½ tbsp for coating chicken; additional amount for sauce is unspecified)
• cooking oil (a little for mixing into the chicken, and a little for cooking in the wok; amount unspecified)
• 0.5 cup water (for the sauce)
• chicken stock powder (amount unspecified)
• sugar (amount unspecified)
• mushrooms (amount unspecified)
• carrot (amount unspecified)
• cucumber (amount unspecified)
• cooking oil (a little for the wok; amount unspecified)
• spring onion (amount unspecified)
• ginger (amount unspecified)
• garlic (amount unspecified)
• soy sauce (a splash; amount unspecified)

Steps

1. 1

   Slice the chicken breast and place it in a bowl. Add salt, white pepper powder, and 2 tablespoons of water. Massage for 1 minute.

2. 2

   Add another 2 tablespoons of water to the chicken and massage for 1 minute.

3. 3

   Add 1 egg white and massage for 1 minute.

4. 4

   In a small bowl, mix ½ tablespoon of cornflour with 1 tablespoon of water. Pour this mixture over the chicken and massage it in for 1 minute.

5. 5

   Add a little cooking oil to the chicken and massage for 1 final minute. Set the chicken aside.

6. 6

   For the sauce, mix salt, white pepper powder, chicken stock powder, sugar, cornflour, and ½ cup of water. Stir well and set aside.

7. 7

   Bring a pot of water to a boil. Add the mushrooms, carrots, and cucumber, and blanch for 1 minute. Drain and set the vegetables aside.

8. 8

   Heat a wok and add a little oil. Add the chicken and stir-fry over gentle heat until it turns white on the outside. Remove it from the wok and set aside.

9. 9

   Add a little more oil to the wok. Add the spring onion, ginger, and garlic, and stir-fry briefly until fragrant.

10. 10

    Add a splash of soy sauce to the wok.

11. 11

    Stir the prepared sauce again, then immediately pour it into the wok. Keep stirring until it thickens and bubbles.

12. 12

    Return the chicken and blanched vegetables to the wok. Toss until everything is evenly coated and the chicken is cooked through, then serve.

Notes

The post title says “5 Minutes,” but the described method includes five separate 1-minute chicken-massaging stages, blanching, and stir-frying. The source provides no quantities for chicken, most seasonings, vegetables, aromatics, or oil, and does not specify how much cornflour goes into the sauce; adjust the recipe to the amount of chicken used. The footage mentions briefly cooking the chicken in oil over gentle heat as a restaurant technique, but the creator says they use a light amount of oil instead.

Nutrition per serving

• main
• dinner
• Chinese-inspired
• stir-fried
• high-protein
• chicken