Chinese Velvet Chicken And Mushrooms
From elleenchanted 16 years agoIngredients
- 3 Boneless, skinless chicken Breasts shopping list
- 2 egg whites shopping list
- 3 Tablespoons cornstarch (divided) shopping list
- 1 Teaspoon Granulated sugar shopping list
- 1/4 Teaspoon pepper shopping list
- 2 Tablespoons dry white wine shopping list
- flour shopping list
- 1/2 Cup oil shopping list
- 1/2 Pound Fresh sliced mushrooms or 1 Can sliced mushrooms shopping list
- 1 1/4 Cups water shopping list
- 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.) shopping list
- 1 6 oz. Package Frozen snow peas shopping list
- 1/2 Cup sliced water chestnuts shopping list
How to make it
- 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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