Chinese Velvet Chicken Breast
Serves 4
Directions
- 1Combine cornstarch and baking soda in a bowl. Add sliced chicken and toss until coated.
- 2Place chicken slices between cling wrap and pound with a rolling pin until thin and translucent.
- 3In a heatproof bowl, combine finely chopped green and red capsicum, minced garlic, and chopped spring onion. Pour hot oil over the aromatics.
- 4Stir sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and optional chilli oil into the aromatic oil mixture.
- 5Bring a pot of water to a boil with Sichuan peppercorns, spring onion, ginger, and cooking wine.
- 6Cook chicken in small batches for about one minute, or until completely white.
- 7Transfer cooked chicken into the sauce, toss until evenly coated, and serve.
Ingredients
- whole chicken breast, thinly sliced
- 1/2 cup cornstarch
- 1/2 tsp baking soda
- green capsicum, finely chopped
- red capsicum, finely chopped
- garlic, minced
- spring onion, chopped
- hot oil
- sugar
- soy sauce
- oyster sauce
- sea salt
- sesame seeds
- chilli oil (optional)
- Sichuan peppercorns
- ginger, sliced
- cooking wine
Equipment
bowlchopping boardrolling pincling wrappottongsstrainer
Tips
- Use a layer of cling wrap when pounding the chicken to prevent it from sticking to the rolling pin or board.
- Cook the chicken in small batches to ensure the boiling water maintains a steady temperature.
- Serve with steamed rice.
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