by Grace Young
As you can see I once again switched out the green bell pepper for red. I am not very fond of the green bell; though I do use it when I make chili. I also mistakenly purchased skinless-boneless chicken thighs instead of breasts out of habit. We eat a lot of grilled chicken and prefer the more tender, moister, thigh meat over breast.
However, you will never have dry, tough, chicken breasts in any of your stir-fries again if you follow Grace's recipe for velveted chicken. Your meat is marinated in egg white, cornstarch, rice wine, and oil, and after a thirty minute chill in the refrigerator, it is par-boiled for a very short time in oiled water. It's an amazing process - you won't believe how tender and moist this makes the chicken.
You can read all about velvet stir-frying on page one-hundred of her book. This process not only works on chicken, but shrimp, scallops, beef, and pork as well. If you don't already have this fabulously awesome cookbook, you'll want to purchase a copy soon and give this technique a try, as well as stir-frying up other delicious recipes she shares.
The only change I would make the next time I make this, is to add extra red pepper flakes - I like my dishes on the spicy side.
Wok on my friends...
Success meter (1-3): 3
One of the rules of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 124 in Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.
Wok Wednesdays is an online cooking group. If you would like to join us or just want more information, click here or visit us on Facebook.