Ingredients
- FOR SAUCE AND STIR FRY:
- FOR VELVETED CHICKEN
- 1 TABLESPOON EGG WHITE (SEE NOTE IN DIRECTIONS)
- 2 TEASP CORNSTARCH
- 2 TEASP CHINESE RICE WINE OR SAKE
- 1/4 TEAS KOSHER SALT
- 2/2 LB CHICKEN BREAST, SLICED 1/8" THICK
- 6 CUPS WATER
- 1 TEASP VEG CANOLA OR PEANUT OIL
- 1 TEASP CORNSTARCH
- 1 TEASP SESAME OIL
- 2 TEASP OYSTER SAUCE
- 1 TEASP SOY SAUCE
- 1 MED CLOVE GARLIC FINELY MINCED
- 2 TABLESPOON WATER
- 2 TABLESPOON VEG CANOLA OR PEANUT OIL DIVIDED
- 1/2 LB MIXED MUSHROOMS SUCH AS CREMINI SHITAKE ENOKI AND OR OYSTER SLICED ABOUT 1/4 THICK
- 1/4 CUP DRIED WOOD EAR MUSHROOMS REHYDRATED IN WARM WATER FOR 15 MINUTES THEN DRAINED AND LARGE PIECES HALVED (SEE NOTE IN DIRECTIONS)
- if YOU ADD MORE VEG ONLY GET ONE OR TWO DON'T DO TOO MANY OTHERS
- COOKED WHITE RICE FOR SERVING
Preparation
Step 1
FOR THE VELVED CHICKEN
IN A SMALL BOWL, THOROUGHLY COMBINE EGG WHITE, CORNSTARCH RICE WINE AND SALT. PLACE CHICKEN IN A BOWL AND ADD CORNSTARCH MIXTURE TOSSING TO COMBINE. REFRIGERAT FOR 30 MINUTES. (SEE BELOW NOTES TO FIND OUT WHY DONE)
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 CICKEN IN A COLANDER AND SAKE OFF EXCESS WATER. WIPE WOK CLEAN AND DRY.
FOR SAUCE AND STIR FRY
IN A SMALL BOWL MIX TOGETHER CORNSTARCH SESAME OIL OYSTER SAUCE SOY SAUCE GARLIC AND WATER.
HEAT 1 TABLESPOON VEG OIL IN WOK OVER HIGH HEAT UNTIL SMOKING. ADD FRESH MIXED MUSHROOMS AND SEASON WITH SALT. COOK STIRRING AND TOSSING, UNTIL MUSHRROMS HAVE RELEASED THEIR WATER, ABOUT 3 MINUTES. ADD REHYDRATED WOOK EAR MUSHROOMS TO A PLATE AND WIPE OUT WOK.
HEAT REMAINING 1 TABLESPOON VEG 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 THICKESN ABOUT 1 MINUTE. TRANSFER TO A PLATTER AND SERVE WITH WHITE RICE (OR THE CHINESE NOODLES)
NOTES:
WHY THIS RECEIPE WORKS
MARINATING THE CHICKEN STRIPS IN A MISTURE OF CORNSTARCH EGG WHITE WINE AND SEASONINGS - A PROCESS KNOW AS VELVEING GUARANTEES SILKY TENDER MEAT.
PAR COOKING THE MEAT IN A BATH OF BOILING WATER WITH JUST A LITTLE OIL IS MUCH EASIER FOR HOME COOKS THAN THE MORE TRADITIONAL HOT-OIL-BATH METHOD, WITH EQUALLY GOOD RESULTS.
NOTE; TO MAKE EGG WHITE EASY TO MEASURE, BEAT IT WITH A FORK UNTIL IT HAS A THINNER VISCOSITY. DRIED WOOD EAR MUSHROOMS CAN BE FOUND IN MOST ASIAN MARKETS.