Imported from the web
Chinese Velvet Chicken Breast
Ultra-tender, paper-thin chicken breast is coated with cornstarch and baking soda, briefly poached, and tossed with hot-oil-blasted capsicum, aromatics, and savory sauces. Serve with steamed rice.
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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; additional spring onion is used in the poaching water)
- Sugar
- Soy sauce
- Oyster sauce
- Sea salt
- 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 aromatics)
- Water (For poaching the chicken)
- Steamed rice (For serving)
Steps
- 1
Thinly slice the chicken breast. In a bowl, combine the cornstarch and baking soda.
- 2
Add the sliced chicken to the cornstarch mixture and toss until every piece is thoroughly coated.
- 3
Transfer the coated chicken to a chopping board. Cover it with cling wrap or clean food wrap to prevent sticking, then gently pound each piece with a rolling pin until it is paper-thin and slightly translucent.
- 4
Place the finely chopped green capsicum, red capsicum, minced garlic, and chopped spring onion in a heatproof bowl.
- 5
Pour hot oil over the aromatics to release their flavor.
- 6
Add the sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and optional chilli oil to the bowl. Stir to combine into the sauce.
- 7
Bring a large pot of water to a boil. Add the Sichuan peppercorns, spring onion, sliced ginger, and cooking wine.
- 8
Add the chicken slices to the boiling poaching liquid in several small batches, taking care not to add so much at once that the water stops boiling.
- 9
Cook each batch for about 1 minute, until the chicken is completely white and no pink remains.
- 10
Remove the cooked chicken from the poaching liquid and transfer it directly into the sauce. Toss until every slice is evenly coated.
- 11
Serve the chicken with steamed rice.
Notes
The source does not provide quantities for the chicken, vegetables, sauces, seasonings, aromatics, oil, or rice. It also does not specify the oil type or the amount of poaching water. Cook the chicken in small batches so the water remains at a steady boil.
Nutrition per serving
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