Our household loves a good stir fry, but like most home chefs, I do get in a rut. I went perusing through my cookbooks, Pinterest, and my favorite recipe blogs, and I found a wonderful recipe for a smooth, velvety chicken…perfect for a stir fry. I also wanted a lighter stir fry sauce, so I went with a warm vinaigrette instead of the typical rich stir fry sauce we are accustomed to.
There are two “ways” to create velvety chicken. One way, is stir frying involving cornstarch and an egg white, and the way I prefer is time consuming, but it is extremely easy. This method of “velveting” provides an extremely creamy and delicious chicken perfect for any asian dish, especially a good stir fry! Try it. You won’t be sorry.
Recipe: Velvet Chicken Stir Fry with Warm Ginger Vinaigrette
A 4-pound chicken (giblets discarded)
2 tablespoons kosher salt
For vinaigrette
2 tablespoons soy sauce
1/3 cup rice vinegar
2 tablespoons mirin
2 tablespoons dark brown sugar
1 tablespoon dark Asian sesame oil
2 tablespoons minced scallions
2 teaspoons slivered fresh ginger
2 teaspoons slivered fresh ginger
Rinse and dry the chicken, and tie the legs with kitchen string. Place the chicken in an 8-quart pot, and add cold water to cover. Add 2
tablespoons kosher salt. Cover pot with lid. Cook over high heat for 20-25 minutes until
you hear the water in the pot boiling rapidly. Do not lift cover. Remove pot
from heat; let sit 3 hours. Don’t peek! Remove chicken from the broth. Cut
into pieces, discard skin and bones. Serve with Basmati rice (cooked per the package directions), sauteed mushrooms, broccoli, onions, and colorful bell peppers. Top with warm sauce below.
tablespoons kosher salt. Cover pot with lid. Cook over high heat for 20-25 minutes until
you hear the water in the pot boiling rapidly. Do not lift cover. Remove pot
from heat; let sit 3 hours. Don’t peek! Remove chicken from the broth. Cut
into pieces, discard skin and bones. Serve with Basmati rice (cooked per the package directions), sauteed mushrooms, broccoli, onions, and colorful bell peppers. Top with warm sauce below.
In small saucepan, stir together 2 tablespoons soy
sauce, 1/3 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons dark brown
sugar, 1 tablespoon dark Asian sesame oil. Heat until just warm. Stir in 2
tablespoons minced scallions and 2 teaspoons slivered fresh ginger. Serve warm.
sauce, 1/3 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons dark brown
sugar, 1 tablespoon dark Asian sesame oil. Heat until just warm. Stir in 2
tablespoons minced scallions and 2 teaspoons slivered fresh ginger. Serve warm.
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