Velvet Style Chicken & Mushroom Stirfry
Ingredients
1 tablespoon egg white
2 teaspoons cornstarch or arrowroot
2 teaspoons Chinese rice wine or sake
1/4 teaspoon kosher salt
1/2 pound chicken breast, sliced 1/8 inch thick
6 cups water
1 teaspoon avocado oil
For the Sauce and Stir-Fry:
1 teaspoon cornstarch or arrowroot
1 teaspoon sesame oil
2 teaspoons oyster sauce
1 teaspoon soy sauce or tamari
1 medium clove garlic, finely minced
2 tablespoons water
2 tablespoons avocado oil
1/2 pound mixed mushrooms, such as cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick
1/4 cup dried wood ear mushroom, rehydrated in warm water for 15 minutes, then drained and large pieces halved
you can even add broccoli blanched or green beans too.
Cooked riced cauliflower or brown rice
Directions
For the Velveted Chicken: In a small bowl, thoroughly combine egg white, arrowroot starch, rice wine, and salt. Place chicken in a bowl and add starch mixture, tossing to combine. Refrigerate for 30 minutes.
Fill a wok with water and bring to a boil, then add oil. Add chicken and, separating pieces with chopsticks or a spatula, cook until chicken is white outside but still raw within, about 40 seconds. Drain chicken in a colander and shake off excess water. Wipe wok clean and dry.
For Sauce and Stir-Fry: In a small bowl, mix together arrowroot starch, sesame oil, oyster sauce, soy sauce, garlic, and water. Heat 1 tablespoon oil in wok over high heat until smoking. Add fresh mixed mushrooms and season with salt. Cook, stirring and tossing, until mushrooms have released their water, about 3 minutes. Add rehydrated wood ear mushrooms and cook until mushrooms begin to brown, about 5 minutes. Transfer mushroom to a plate and wipe out wok.
- Heat remaining 1 tablespoon vegetable oil in wok over high heat until smoking. Add chicken and stir-fry until chicken is almost cooked through, about 2 minutes. Return mushrooms to wok and stir to combine with chicken. Stir sauce add to the wok, tossing, until sauce thickens, about 1 minute. Transfer to a platter and serve with cauliflower riced.
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