Velvet chicken under snow is a dish made with chicken breasts that are coated in a mixture of egg whites, cornstarch, and rice wine, then fried until crispy. The chicken is then covered in a sweet and savory sauce made with soy sauce, sugar, and rice wine vinegar.
Velvet chicken:Heat 6 cups of water to boil.
Reduce to simmer.
Remove skin from chicken breast; cut breast into 1 chunks.
Simmer inuncovered pan for 3-5 minutes, until meat is cooked through.
Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice,sugar
When sauce is very hot, slowly add condensed milk orcream.
Stir to combine.
DON'T ALLOW SAUCE TO BOIL.
Dribble incornstarch paste to thicken.
Enrich with sesame oil.
Add chickenbefore serving to reheat.
Rice stick: Heat oil in wok for deep-frying until hot enough to puffup rice stick but not brown it.
Fry in small batches; drain.
Processtakes just seconds.
Place rice stick on platter; cover with chicken.
Serves 4~ .
Ingredients
Directions
Velvet chicken:Heat 6 cups of water to boil.
Reduce to simmer.
Remove skin from chicken breast; cut breast into 1 chunks.
Simmer inuncovered pan for 3-5 minutes, until meat is cooked through.
Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice,sugar
When sauce is very hot, slowly add condensed milk orcream.
Stir to combine.
DON'T ALLOW SAUCE TO BOIL.
Dribble incornstarch paste to thicken.
Enrich with sesame oil.
Add chickenbefore serving to reheat.
Rice stick: Heat oil in wok for deep-frying until hot enough to puffup rice stick but not brown it.
Fry in small batches; drain.
Processtakes just seconds.
Place rice stick on platter; cover with chicken.
Serves 4~ .
