Imported from the web

Chinese Velvet Chicken Breast

Name: Chinese Velvet Chicken Breast
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Chicken breast (Thinly sliced; quantity not specified); 0.5 cup Cornstarch; 0.5 tsp Baking soda; Green capsicum (Finely chopped; quantity not specified); Red capsicum (Finely chopped; quantity not specified); Garlic (Minced; quantity not specified); Spring onion (Chopped for the sauce and added to the poaching water; quantity not specified); Sugar (Quantity not specified); Soy sauce (Quantity not specified); Oyster sauce (Quantity not specified); Sea salt (Quantity not specified); Sesame seeds (Quantity not specified); Chili oil (Optional; quantity not specified); Sichuan peppercorns (Called “citron peppercorns” in the transcript; added to the poaching water); Ginger (Sliced; quantity not specified); Cooking wine (Quantity not specified); Hot oil (For pouring over the aromatics; quantity not specified); Water (For poaching the chicken; quantity not specified); Steamed rice (For serving; quantity not specified)

Recipe by Victor Cong Facebook

Imported by Brian Pereira do Carmo on SeeMeCook

Thinly pounded chicken breast is velveted with cornstarch and baking soda, gently poached until tender, and tossed with capsicum, aromatics, savory sauces, sesame seeds, and optional chili oil. Serve with steamed rice.

4 servings40 minEast Asian

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Ingredients

Chicken breast (Thinly sliced; quantity not specified)
0.5 cup Cornstarch
0.5 tsp Baking soda
Green capsicum (Finely chopped; quantity not specified)
Red capsicum (Finely chopped; quantity not specified)
Garlic (Minced; quantity not specified)
Spring onion (Chopped for the sauce and added to the poaching water; quantity not specified)
Sugar (Quantity not specified)
Soy sauce (Quantity not specified)
Oyster sauce (Quantity not specified)
Sea salt (Quantity not specified)
Sesame seeds (Quantity not specified)
Chili oil (Optional; quantity not specified)
Sichuan peppercorns (Called “citron peppercorns” in the transcript; added to the poaching water)
Ginger (Sliced; quantity not specified)
Cooking wine (Quantity not specified)
Hot oil (For pouring over the aromatics; quantity not specified)
Water (For poaching the chicken; quantity not specified)
Steamed rice (For serving; quantity not specified)

Steps

1
Thinly slice the chicken breast. In a bowl, combine the cornstarch and baking soda, then add the chicken and toss until every slice is thoroughly coated.
2
Transfer the coated chicken to a chopping board. Cover it with cling wrap or clean plastic wrap to prevent sticking, then gently pound each slice with a rolling pin until it is almost paper-thin and slightly translucent. Set the prepared chicken aside.
3
Place the finely chopped green capsicum, red capsicum, minced garlic, and chopped spring onion in a heatproof bowl.
4
Pour hot oil over the aromatics to release their flavor.
5
Add the sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and optional chili oil to the bowl. Stir to combine into the sauce.
6
Bring a large pot of water to a boil. Add the Sichuan peppercorns, spring onion, sliced ginger, and cooking wine.
7
Add the chicken slices in several small batches, keeping the water at a steady boil rather than overcrowding the pot. Cook each batch for about 1 minute, until the chicken is completely white with no pink remaining.
8
Remove each cooked batch from the poaching water and transfer it directly into the sauce.
9
Toss the chicken thoroughly until every slice is evenly coated with sauce. Serve with steamed rice.

Notes

The source does not specify quantities for most ingredients, the amount of chicken, or the amount of poaching water. It also does not specify a target poaching temperature beyond maintaining a boil or provide a precise serving size.