Best 2 Chinese Velvet Chicken Recipes
Indulge your taste buds in the exquisite delicacy of Chinese velvet chicken, where tender morsels of chicken are enveloped in a silky, smooth sauce. This delectable dish, also known as "Jiuxiang Rousi," originates from the Sichuan province of China, renowned for its bold and flavorful cuisine. While the recipe can vary slightly depending on regional variations, the result is always a harmonious blend of textures and flavors that will tantalize your senses. In this guide, we'll embark on a culinary journey to discover the secrets of creating authentic Chinese velvet chicken, providing you with step-by-step instructions and expert tips to ensure a lip-smacking culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE
Provided by á-708
Number Of Ingredients 7
Steps:
- Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.
CHINESE VELVET CHICKEN
Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
Provided by shanel
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and grate ginger.
- Finely mince garlic cloves.
- Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
- Lightly beat and gently fold in egg whites.
- Thinly slice mushrooms.
- Chop water chestnuts.
- Heat peanut oil in wok to frying temperature of 375°.
- Drop chicken mixture by rounded spoonful 5 or 6 at a time.
- You should taste test to be sure seasoning is to your liking.
- Finish frying chicken.
- Drain oil from wok.
- Stir fry snap peas, mushrooms, water chestnuts.
- Return chicken to wok.
- Add chili paste & soy sauce.
- Stir corn starch and chicken stock together.
- Pour into wok and toss to coat meat & vegetables; allow to thicken.
- Serve over white rice.
- Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.
Nutrition Facts : Calories 847.4, Fat 76.3, SaturatedFat 13.3, Cholesterol 81.2, Sodium 280.1, Carbohydrate 13.9, Fiber 1.8, Sugar 3.2, Protein 28.2
Tips:
- Use boneless, skinless chicken breasts or thighs for the best results.
- Cut the chicken into 1-inch pieces against the grain to ensure even cooking.
- Marinate the chicken in a mixture of soy sauce, Shaoxing wine, ginger, garlic, and white pepper for at least 30 minutes to infuse it with flavor.
- Use a cornstarch and egg white mixture to coat the chicken pieces before frying. This will help create a crispy, golden-brown crust.
- Fry the chicken in hot oil until it is cooked through and golden brown. Be sure not to overcrowd the pan, or the chicken will steam instead of fry.
- Drain the chicken on paper towels to remove excess oil.
- Serve the chicken immediately with your favorite dipping sauce.
Conclusion:
Chinese Velvet Chicken is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The chicken is marinated in a flavorful mixture of soy sauce, Shaoxing wine, ginger, garlic, and white pepper, then coated in a cornstarch and egg white mixture and fried until golden brown. The result is a crispy, flavorful chicken that is sure to please everyone at the table. Serve it with your favorite dipping sauce for a complete meal.
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