Take-Out Fake-Out: It’s Chicken, like Velvet

By Katie Barreira

My favorite part of working in a test kitchen (okay, besides the eating) is learning something new about food. It could be cooking with an ingredient I’ve never used before or an innovative twist on a traditional dish. This week, I was introduced to an age-old culinary technique that changed the way I look at good old chicken.

I love the idea of making signature takeout fare at home, especially Chinese food. I’ve got the brown sauce down pretty well, but I had no idea what went into those clean and translucent, but rich white sauces served with stir-fried chicken.

Well, thanks to testing a recipe for Chicken Velvet, I now I know how, and how easily, it’s done. The technique was so novel (to me, at least!) and had such remarkably delicious results, that the discovery absolutely made my day; I hope it will brighten yours!

If you can marinate chicken you can velvet it. Instead of a traditional marinade, simply whisk up a mixture of egg white, cornstarch, rice wine or rice wine vinegar and vegetable oil, toss it with sliced chicken breast and let the concoction work its magic for about 30 minutes. Then it’s a quick dunk in boiling water and voila! Blanched white chicken that’s as succulent and supple as its name suggests, a near impossible feat with the thinly sliced, uber-lean white meat.

This dish is also a rarity in its win-win taste and health profile – so good, you’d never know it’s good for you!

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Velvet Chicken and Cashews
Serves 4

I could eat this dish every week, just switching out the stir-fried veggies. Try blanched broccoli florets, quartered baby bok choy, thinly sliced carrots, snap peas…the list goes on!

1 large egg white
3 tablespoons vegetable oil, divided
1 tablespoon plus ½ teaspoon cornstarch, divided
3 teaspoons seasoned rice wine vinegar, divided
3/4 teaspoon salt, divided
1 pound boneless skinless chicken breasts, thinly sliced crosswise
1/3 cup chicken broth
1/8 teaspoon pepper
1 cup sliced celery
2 cups trimmed snow peas
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/3 cup whole roasted, salted cashews

1. In a medium bowl lightly whisk together egg white, 1 tablespoon of the oil, 1 tablespoon of the cornstarch, 1 teaspoon of the rice wine vinegar and 1/2 teaspoon of the salt; toss in chicken and chill for 30 min; drain.
2. In a small bowl, whisk together the broth, remaining 1/2 teaspoon cornstarch, remaining 2 teaspoons rice wine vinegar, remaining 1/4 teaspoon salt and the pepper; set aside for the sauce.
3. Bring a medium pot of water to a boil and add the drained chicken; cook, stirring, 1 minute, then drain in a colander.
4. Heat remaining 2 tablespoons of oil in a wok or large skillet over high heat. Add the celery and stir-fry for 1 minute. Add the snow peas, garlic and ginger, and stir-fry until snow peas are crisp-tender and garlic is golden, 1 to 2 minutes.
5. Add the chicken to the pan along with the sauce mixture and cook until sauce is thickened and chicken is cooked through, about 3 minutes. Toss in the cashews and serve family style with rice.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Comments

[how to cook lamb]

I never cooked in my mother’s kitchen growing up. Cooking Chinese food, to be honest, feels a lot less natural than making a Thai coconut curry. Did I feel an ethnic rekindling with this strange, foreign cuisine with its exotic ingredients like dark soy sauce?

[Jemelyn | Booklet Printing]

Definitely I learned something new. It looks like a curry kitchen with white sauce but it's not.Love the fact that it has a surprise ingredient which is the cashew nut.