Imported from TikTok

Chinese Velvet Chicken with Mushrooms and Vegetables

Name: Chinese Velvet Chicken with Mushrooms and Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 1 lb chicken breast (sliced; amount estimated because the source does not state a quantity); white pepper powder (for the chicken, to taste); salt (for the chicken, to taste); 5 tbsp water (4 tbsp for the chicken in two additions; 1 tbsp for the cornflour mixture); 1 egg white; 0.5 tbsp cornflour (for the chicken; mixed with 1 tbsp water); cooking oil (a little for mixing into the chicken); salt (for the sauce, to taste); white pepper powder (for the sauce, to taste); chicken stock powder (amount not stated; contents unspecified); sugar (amount not stated); cornflour (for the sauce; amount not stated); 0.5 cup water (for the sauce); mushrooms (amount not stated); carrot (amount not stated); cucumber (amount not stated); cooking oil (a little for the wok; use a light amount, plus a little more for the aromatics); spring onion (amount not stated); ginger (amount not stated); garlic (amount not stated); soy sauce (a splash; amount not stated)

Recipe by @victor.wokmanyama @victor.wokmanyama · TikTok

Imported by Dana Vianu on SeeMeCook

Tender sliced chicken breast is velveted with water, egg white, and cornflour, then stir-fried with mushrooms, carrot, and cucumber in a lightly thickened, savory sauce. The method uses a light amount of oil and finishes the chicken in the sauce with the vegetables.

2 servings25 minEast Asian

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Ingredients

1 lb chicken breast (sliced; amount estimated because the source does not state a quantity)
white pepper powder (for the chicken, to taste)
salt (for the chicken, to taste)
5 tbsp water (4 tbsp for the chicken in two additions; 1 tbsp for the cornflour mixture)
1 egg white
0.5 tbsp cornflour (for the chicken; mixed with 1 tbsp water)
cooking oil (a little for mixing into the chicken)
salt (for the sauce, to taste)
white pepper powder (for the sauce, to taste)
chicken stock powder (amount not stated; contents unspecified)
sugar (amount not stated)
cornflour (for the sauce; amount not stated)
0.5 cup water (for the sauce)
mushrooms (amount not stated)
carrot (amount not stated)
cucumber (amount not stated)
cooking oil (a little for the wok; use a light amount, plus a little more for the aromatics)
spring onion (amount not stated)
ginger (amount not stated)
garlic (amount not stated)
soy sauce (a splash; amount not stated)

Steps

1
Slice the chicken breast and place it in a bowl. Add the white pepper powder, salt, and 2 tablespoons of water. Massage for 1 minute.
2
Add another 2 tablespoons of water and massage for 1 minute.
3
Add the egg white and massage for 1 minute.
4
In a small bowl, mix ½ tablespoon cornflour with 1 tablespoon water. Pour the mixture over the chicken and massage it in for 1 minute.
5
Add a little cooking oil to the chicken and massage for 1 final minute.
6
For the sauce, combine the salt, white pepper powder, chicken stock powder, sugar, cornflour, and ½ cup water. Stir well and set aside.
7
Bring a pot of water to a boil. Add the mushrooms, carrot, and cucumber, and blanch for 1 minute. Drain and set the vegetables aside.
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
Add a little more oil to the wok, followed by the spring onion, ginger, and garlic. Stir-fry briefly until fragrant.
10
Add a splash of soy sauce to the wok.
11
Stir the prepared sauce again, then immediately pour it into the wok. Keep stirring until it begins to thicken and bubble.
12
Return the chicken and blanched vegetables to the wok. Toss until evenly coated and the chicken is cooked through. Serve.

Notes

The source does not specify the chicken or vegetable quantities, sauce seasoning amounts, or exact amounts of oil and soy sauce. Chicken quantity and servings are estimates; adjust the unspecified ingredients to taste.