Chinese Velvet Chicken

Recipe by shanel
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and grate ginger.
  • Finely mince garlic cloves.
  • Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
  • Lightly beat and gently fold in egg whites.
  • Thinly slice mushrooms.
  • Chop water chestnuts.
  • Heat peanut oil in wok to frying temperature of 375°.
  • Drop chicken mixture by rounded spoonful 5 or 6 at a time.
  • You should taste test to be sure seasoning is to your liking.
  • Finish frying chicken.
  • Drain oil from wok.
  • Stir fry snap peas, mushrooms, water chestnuts.
  • Return chicken to wok.
  • Add chili paste & soy sauce.
  • Stir corn starch and chicken stock together.
  • Pour into wok and toss to coat meat & vegetables; allow to thicken.
  • Serve over white rice.
  • Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.
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