I am happy with this recipe, although I think I will try to stir fry the chicken to make it a bit less "velvety". I substituted carrots and celery for the bamboo shoots and mushrooms. I like that the green onions and water chestnuts were minced, they mixed better into the recipe. I had to put some sesame oil into the sauce mixture because I didn't have any oyster sauce. I might have to purchase some, since that might be the ingredient that would make my Almond Chicken taste more like a restaurant's recipe. At first I thought this was a bit too "soy saucy" but the flavor died down a bit as the dish sat on my plate for a bit, or perhaps my tongue just got used to it. I will keep these recipes and may end up combining some of the other chicken preparation techniques with the ingredients from this recipe.Basic Velvet Chicken
ice water
1 1/2 lb. chicken breast, skinned, boned, and cut according to recipe (about 2 c.)
1 egg white, slightly beaten
2 T cornstarch
2 quarts water
1 t. soy sauce
1/2 t. salt
1. Pour ice water into a large bowl and set aside.
2. In a small bowl mix chicken with egg white and cornstarch. Set aside.
3. In a saucepan, bring 2 quarts water, soy sauce, and salt to a boil. Have a colander ready.
4. Add chicken to boiling water and stir gently to separate pieces. As soon as the water comes to a boil, remove pan from heat at once. Let chicken stand for 1 minute in hot water. Quickly drain in a colander and immediately plunge chicken into ice water. Remove and drain thoroughly.
5. Use as directed in recipe and cover well and refrigerate until ready to use. Refrigerated velvet chicken will keep up to two days. Bring to room temperature before using in recipe. Makes 2 cups.
1 1/2 lb. chicken breast, skinned, boned, and cut according to recipe (about 2 c.)
1 egg white, slightly beaten
2 T cornstarch
2 quarts water
1 t. soy sauce
1/2 t. salt
1. Pour ice water into a large bowl and set aside.
2. In a small bowl mix chicken with egg white and cornstarch. Set aside.
3. In a saucepan, bring 2 quarts water, soy sauce, and salt to a boil. Have a colander ready.
4. Add chicken to boiling water and stir gently to separate pieces. As soon as the water comes to a boil, remove pan from heat at once. Let chicken stand for 1 minute in hot water. Quickly drain in a colander and immediately plunge chicken into ice water. Remove and drain thoroughly.
5. Use as directed in recipe and cover well and refrigerate until ready to use. Refrigerated velvet chicken will keep up to two days. Bring to room temperature before using in recipe. Makes 2 cups.
Stir-Fry Velvet Chicken with Almonds
2 c. diced Velvet Chicken
1 t. cornstarch
2 T chicken broth or water
1 1/2 T soy sauce
1 T oyster sauce
1 T Chinese rice wine or dry sherry
1/2 t. sugar
1/2 c. green peas, fresh or frozen
1 clove garlic, smashed and minced
2 slices ginger root, smashed and minced
1/2 c. diced bamboo shoots
1/2 c. diced mushrooms, canned or fresh
4 water chestnuts, diced (about half a can of sliced)
1/4 c. chicken broth or water
1 green onion, minced or 1 T cilantro, minced
1/4 c. blanched almonds, stir-fried or canned (I used more)
peanut oil
sesame oil
1. Have prepared velvet chicken at hand.
2. In a small bowl, dissolve cornstarch in 2 T broth and add soy sauce, oyster sauce, wine, and sugar. Set aside.
3. If using fresh peas, blanch them for 1 minute; if frozen peas, defrost them.
4. On a platter, arrange prepared peas, garlic, ginger, bamboo shoots, mushrooms, and water chestnuts. Set aside.
5. Have other ingredients ready to add as needed.
6. Heat wok and add 2 1/2 T peanut oil. With spatula, swirl oil around to coat sides of wok and heat until oil just begins to smoke. Add ginger and garlic; stir-fry until golden brown.
7. Add bamboo shoots, mushrooms, and water chestnuts; stir-fry until heated through, about 1 to 2 minutes.
8. Spread vegetables in a thin layer in wok. Add 1/4 c. broth and bring to a simmer. Lay velvet chicken on top of vegetables, cover and steam for 1 minute. Remove cover, add peas and stir-fry to combine.
9. Make a well and add soy sauce mixture. Stir-fry until all ingredients are glazed. Add a few drops of sesame oil and top with green onions or cilantro. Remove to a serving plate and garnish with almonds. Serve at once.
1 t. cornstarch
2 T chicken broth or water
1 1/2 T soy sauce
1 T oyster sauce
1 T Chinese rice wine or dry sherry
1/2 t. sugar
1/2 c. green peas, fresh or frozen
1 clove garlic, smashed and minced
2 slices ginger root, smashed and minced
1/2 c. diced bamboo shoots
1/2 c. diced mushrooms, canned or fresh
4 water chestnuts, diced (about half a can of sliced)
1/4 c. chicken broth or water
1 green onion, minced or 1 T cilantro, minced
1/4 c. blanched almonds, stir-fried or canned (I used more)
peanut oil
sesame oil
1. Have prepared velvet chicken at hand.
2. In a small bowl, dissolve cornstarch in 2 T broth and add soy sauce, oyster sauce, wine, and sugar. Set aside.
3. If using fresh peas, blanch them for 1 minute; if frozen peas, defrost them.
4. On a platter, arrange prepared peas, garlic, ginger, bamboo shoots, mushrooms, and water chestnuts. Set aside.
5. Have other ingredients ready to add as needed.
6. Heat wok and add 2 1/2 T peanut oil. With spatula, swirl oil around to coat sides of wok and heat until oil just begins to smoke. Add ginger and garlic; stir-fry until golden brown.
7. Add bamboo shoots, mushrooms, and water chestnuts; stir-fry until heated through, about 1 to 2 minutes.
8. Spread vegetables in a thin layer in wok. Add 1/4 c. broth and bring to a simmer. Lay velvet chicken on top of vegetables, cover and steam for 1 minute. Remove cover, add peas and stir-fry to combine.
9. Make a well and add soy sauce mixture. Stir-fry until all ingredients are glazed. Add a few drops of sesame oil and top with green onions or cilantro. Remove to a serving plate and garnish with almonds. Serve at once.
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