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Velvet Chicken Bok Choy
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Brief Description
Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can\'t find it, use regular bok choy cut into 2-inch segments.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: kristenkhall14
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Posted On: Nov 29, 2017
Number of Servings:
Ingredients:
- 1 pounds - boneless, skinless chicken breasts cut crosswise into 1/4 inch thick bite size chunks
- 1 - egg white lightly beaten
- 1 tablespoons - plus 1/2 teaspoon cornstarch divided
- 2 teaspoons - plus 2 tablespoons rice wine or dry sherry divided
- 1/2 teaspoons - salt divided
- 3 tablespoons - canola oil divided
- 1/3 cups - low-sodium chicken broth
- 2 teaspoons - low-sodium soy sauce
- 1/4 teaspoons - ground white pepper
- 6 cups - water
- 2/3 cups - chopped scallions divided
- 1 tablespoons - finely julienned or minced fresh ginger
- 1/4 teaspoons - crushed red pepper
- 8 cups - trimmed and halved baby bok choy
Directions:
1. Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and ¼ teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.
2. Meanwhile, combine broth, soy sauce, white pepper and the remaining ½ teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.
3. When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn't clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.
4. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add ⅓ cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining ¼ teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining ⅓ cup scallions.
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