Velvet Chicken with Baby Bok Choy

5 Ratings
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  • 4 1
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  • 2 0
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Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can't find it, use regular bok choy cut into 2-inch segments.

Grace Young
Source: EatingWell Magazine, September/October 2011

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Recipe Summary

total:
55 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.

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  • Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.

  • When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn't clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.

  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.

Tips

Note: Shao Hsing (or Shao xing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.

Tip: To finely julienne ginger, cut peeled fresh ginger into paper-thin slices, make a stack of 3 slices at a time, then cut into fine matchsticks (about 1/8 inch wide).

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Serving Size:
about 1 1/2 cups
Per Serving:
251 calories; protein 25.9g; carbohydrates 5.8g; dietary fiber 1.4g; sugars 1.2g; fat 13g; saturated fat 2.5g; cholesterol 62.7mg; vitamin a iu 3769.9IU; vitamin c 25.1mg; folate 49.1mcg; calcium 114.1mg; iron 2.1mg; magnesium 41.5mg; potassium 600.1mg; sodium 536.9mg; thiamin 0.1mg.
Exchanges:

1 vegetable, 3 lean meat, 2 fat
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