Velvet Chicken With Fried Almonds and Broccolini

Name: Velvet Chicken With Fried Almonds and Broccolini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 500-600 g skinless chicken breasts, sliced into strips; 1000.0 ml water; 14.79 ml peanut oil or 14.79 ml vegetable oil; 29.58 ml peanut oil or 29.58 ml vegetable oil, extra; 100 g sliced almonds; 9.85 ml ginger, flinely sliced; 2 bunch Broccolini, blanched; 1 egg white; 2.46 ml salt; 14.79 ml rice wine or 14.79 ml dry sherry; 14.79 ml cornflour

Submitted by Terese

"Courtesy of Stephanie Alexander, simple and delicious!"

Download

Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

500-600 g skinless chicken breasts, sliced into strips
1000.0 ml water
14.79 ml peanut oil or 14.79 ml vegetable oil
29.58 ml peanut oil or 29.58 ml vegetable oil, extra
100 g sliced almonds
9.85 ml ginger, flinely sliced
2 bunch Broccolini, blanched
Velvet Coating
1 egg white
2.46 ml salt
14.79 ml rice wine or 14.79 ml dry sherry
14.79 ml cornflour

directions

To coat the chicken lightly whisk the egg white in a large bowl but do not let it go frothy. Whisk in the other coating ingredients. Add the chicken strips and mix well and refrigerate for 30 minutes.
Bring the water and 1 tbsp of oil to the boil in a wok. Add the chicken and keep stirring to separate the strips until the chicken pieces turn white, which should take less than a minute. Remove chicken and put into a colander and shake off liquid.
Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop onto paper towels.
Wipe out the wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add the blanched broccolini for a few seconds and then serve with almonds scattered over.