Recipe

Chinese Velvet Chicken And Mushrooms Recipe

	Elleenchanted / All my dishes 1 year, 8 months ago One of my favorite dishes since childhood. Chicken, mushrooms, snow peas and water chestnuts in a light and smooth sauce. Delicious over steamed rice. Prep:30m Cook:30m Servings:8	Elleenchant
	chinese chicken mushrooms asian oriental stir fry

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marky90

chihuahua

Ingredients

3 Boneless, Skinless Chicken Breasts

2 Egg Whites

3 Tablespoons Cornstarch (divided)

1 Teaspoon Granulated Sugar

1/4 Teaspoon Pepper

2 Tablespoons Dry White Wine

Flour

1/2 Cup Oil

1/2 Pound Fresh Sliced Mushrooms or 1 Can Sliced Mushrooms

1 1/4 Cups Water

4 Chicken Bouillon Cubes or 4 Teaspoons Chicken Bouillon Granules (Note: You can also substitute 1 Cup of Chicken Broth for the Chicken Bouillon and 1 Cup of the Water.)

1 6 oz. Package Frozen Snow Peas

1/2 Cup Sliced Water Chestnuts

Directions

Partly freeze chicken (to make it easier to cut). Slice, lengthwise with the grain, about 1/8 inch thick.

In a small bowl combine egg whites, 2 Tablespoons cornstarch, sugar, salt, pepper and wine until smooth to make the batter. Dredge chicken in flour. Shake off excess. Dip chicken into batter.

In a large skillet, heat oil. Place a few strips of the chicken in oil, being careful not to let pieces touch. Saute for about 4 minutes, stirring constantly. Remove chicken, drain on paper towels and set aside. Repeat with remaining chicken.

Pour out all but 3 Tablespoons oil in skillet. Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. Add to oil in skillet. Saute for 5 minutes, then remove.

Add 1/4 cup of the Water, stir to loosen particles from the bottom of the skillet. Combine the remaining 1 cup water with remaining 1 Tablespoon cornstarch and chicken bouillon cubes. Add to skillet and bring to boiling point.

Add snow peas, water chestnuts, reserved chicken and mushrooms. Heat and serve.

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