It results in amazing texture, but it is a bit involved, you are left not only with the wok to clean but the large pot used for the pre-cooking time. You can find a detailed explanation here. The pieces of meat are marinated in a mixture of egg white and cornstarch, then dropped in either simmering water or oil for a brief pre-cooking time. Usually the process, very common in Oriental stir-fries, is a lot more involved. Serve right away over steamed rice.Ĭomments:What I love about this recipe is the simplified method of “velveting” the meat. Sprinkle toasted cashews, mix and warm up for a minute or so.
Add he chicken back to the wok, pour in the sauce and cook until the meat is fully cooked and coated with the sauce. Heat one more tablespoon of oil, add the grated ginger and the snow peas, stir fry for a few minutes. Add the chicken pieces and stir-fry until almost cooked through. Heat one tablespoon of oil in a wok until almost smoking. As the meat marinates, mix all ingredients for the sauce and set aside. Marinate the chicken pieces in rice wine and cornstarch for a few minutes. Rinse the baking soda out using a colander, then place the pieces of meat on kitchen paper to dry. Place in a bowl and add the baking soda, mixing to coat all pieces.
(adapted from Easy Chinese Recipes – Bee Yinn Low)ģ boneless, skinless chicken breasts (about 1 + 3/4 pound)Ī bunch of snow peas, sliced or cut in halfĬut the chicken breasts into 1 inch pieces. Particularly welcome on a weeknight in which my experiment was a big failure and last thing I needed was to face a complicated dinner preparation. It did involve about 25 minutes prep ahead, mostly waiting time, which was perfect to cook some rice as a side dish. Gather all your stuff, turn the heat on, and be ready for dinner in 5 minutes. This turned out absolutely delicious, and so quick to put together like it’s the case for stir-fries. Beware: I am taking a Chinese classic and messing with it.
0 kommentar(er)
