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 used with the poaching liquid)
• Sugar
• Soy sauce
• Oyster sauce
• Sea salt (Amount unspecified)
• Sesame seeds
• Chilli oil (Optional)
• Sichuan peppercorns (For the poaching water)
• Ginger (Sliced; for the poaching water)
• Cooking wine (For the poaching water)
• Hot oil (For pouring over the capsicum, garlic, and spring onion)
• Steamed rice (For serving)

Steps

1. 1

   Mix the cornstarch and baking soda in a bowl. Coat each piece of thinly sliced chicken thoroughly with the mixture.

2. 2

   Cover the coated chicken with cling wrap. Pound it with a rolling pin until the pieces are paper-thin and slightly translucent.

3. 3

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

4. 4

   Pour the hot oil over the vegetables and aromatics in the heatproof bowl.

5. 5

   Add the sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and optional chilli oil to the bowl. Mix to form the sauce.

6. 6

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

7. 7

   Cook the chicken in the boiling poaching liquid in small batches for about 1 minute, or until it is completely white with no pink remaining.

8. 8

   Transfer each batch of cooked chicken directly into the sauce. Toss well to coat.

9. 9

   Serve the chicken with steamed rice.

Notes

The source does not provide quantities for the chicken, vegetables, seasonings, aromatics, sauces, oil, or rice. It also does not specify the amount of poaching water or the oil temperature.

Nutrition per serving

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