Chinese Velvet Chicken Breast

Ingredients

• 1 lb chicken breast (Thinly sliced)
• 0.5 cup cornstarch (For coating the chicken)
• 0.5 tsp baking soda (Mixed with the cornstarch)
• 0.5 cup green capsicum (Finely chopped)
• 0.5 cup red capsicum (Finely chopped)
• 2 cloves garlic (Minced)
• 3 spring onion (Chopped for the sauce; additional spring onion is used in the poaching water)
• 1 tsp sugar (For the sauce)
• 2 tbsp soy sauce (For the sauce)
• 1 tbsp oyster sauce (For the sauce)
• sea salt (To taste; add to the sauce)
• 1 tbsp sesame seeds (For the sauce)
• 1 tsp chilli oil (Optional; add if desired for heat)
• 1 tsp Sichuan peppercorns (Added to the poaching water)
• 1 oz ginger (Sliced; added to the poaching water)
• 2 tbsp cooking wine (Added to the poaching water)
• 2 tbsp hot oil (Poured over the aromatics in a heatproof bowl)
• 3 L water (For poaching the chicken)
• 3 cup steamed rice (To serve; amount estimated because the source gives no quantity)

Steps

1. 1

   Thinly slice the chicken breast. Combine the cornstarch and baking soda in a bowl, then add the chicken and toss until every slice is thoroughly coated.

2. 2

   Place the coated chicken on a chopping board, cover it with cling wrap or clean plastic wrap to prevent sticking, and gently pound each slice with a rolling pin until it is paper-thin and slightly translucent. Set the prepared chicken aside.

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 capsicum, garlic, and spring onion to release their flavor.

5. 5

   Add the sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and optional chilli oil to the bowl. Stir to combine into the sauce.

6. 6

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

7. 7

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

8. 8

   Cook each batch for about 1 minute, or until the chicken is completely white with no pink remaining.

9. 9

   Remove each cooked batch from the water and transfer it directly into the sauce.

10. 10

    Toss the chicken until every slice is evenly coated with sauce. Serve with steamed rice.

Notes

The source does not specify exact amounts for the chicken, vegetables, aromatics, sauce ingredients, poaching water, or rice; those quantities are practical estimates. The source also does not specify the variety or amount of cooking wine, the amount of spring onion reserved for poaching, or an exact hot-oil temperature. Cook chicken until completely white with no pink remaining, as stated in the source.

Nutrition per serving

• main
• Chinese-inspired
• poached
• high-protein
• easy dinner
• spicy optional
• served with rice