Steamed Chinese broccoli and Chicken Velvet provide an interesting contrast in color and texture.
Serves 4 to 6
Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tablespoons water
- 2 egg whites
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon five-spice powder, optional
- 2 cups chicken broth, or as needed
- 2 tablespoons Chinese rice wine or dry sherry
- 1 pound Chinese broccoli, washed and trimmed
- 3 cups oil for deep-frying, or as needed
Preparation:
Chop the chicken breasts into bite-sized chunks. Use a food processor set at low speed to mince the chicken breasts.Add 2 tablespoons water to the minced chicken, a few drops at a time, until you have a paste-like consistency.
Beat the egg whites until they are just beginning to stiffen. Carefully fold the beaten egg white into the chicken mixture. Add the cornstarch and salt and five-spice powder. Chill until ready to deep-fry.
In a medium-sized saucepan, add the chicken broth. Place a metal steamer inside the pan. Add or subtract broth as is necessary to make sure that it is almost, but not quite, touching the bottom of the steamer. Heat the broth to boiling. Stir in the rice wine or sherry.
When the broth is boiling, add the Chinese broccoli. Steam until the broccoli is tender. Keep warm while deep-frying the velvet chicken.
Heat the wok. Add the oil for deep-frying and heat to 360 degrees Fahrenheit. When the oil is ready, add the chicken mixture and deep-fry quickly, using cooking chopsticks to separate the individual pieces. Turn over and cook the other side (total cooking time should be 2 to 3 minutes). Remove and drain on paper towel.
Serve on a platter, with the chicken velvet in the middle, surrounded by the steamed Chinese broccoli.
