May 1, 2013
Velvet Chicken with Asparagus | Wok Wednesdays
Who knew that "velvet" was a verb?
Well, it is! Do you get as annoyed as I do when you hear "boneless skinless chicken breast (BSCB)?" Once you "velvet" your chicken, you won't hate it anymore.
Velveting involves marinating meat, poultry, or fish in egg whites, cornstarch, rice wine, oil, and a bit of salt, and then simmering it in water and oil for a very short period of time prior to stir frying. The resulting BSCB is "melt in your mouth" amazing.
If someone told you dinner was boneless skinless chicken breasts and asparagus, would you be excited? Me neither. With this dish, you will be.
This recipe requires a little bit of pre-preparation, but the actual stir frying time is two to three minutes. Boom!
The ingredient list includes chicken, asparagus, garlic, ginger, an egg white, salt, chicken broth, salt, white pepper, rice wine, and cornstarch, plus oil for boiling and frying. That's it. All easily available.
The chicken is marinated in the egg white, rice wine, cornstarch, and salt, and then blanched. The asparagus is also blanched. Then all of the ingredients are stir fried. Fast.
Amazing Grace (Young). I cannot tell you how amazing this dish is. Seriously. Get yourself a wok. Buy the book. Give this dish a try. And join Wok Wednesdays. You will get support from Grace herself. She is amazing.
Check out this video of one our Wok Wednesdays members. He demonstrates how to cook this dish.
This recipe is from the award winning book Stir-Frying to the Sky's Edge by Grace Young. We encourage you to support the publishing industry and buy the book.
You can also find the recipe here.