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Cantonese Velvet Chicken with Broccoli and Ham

Cantonese Velvet Chicken with Broccoli and Ham

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In this lovely dish, the chicken gets an egg-white-and-cornstarch coating, which creates a texture the Chinese imagine to be velvety. Serves 4 as part of Chinese dinner

SKU 846-Recipe

4 Serves

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Ingredients:

1 skinless chicken breast filet (about 6 ounces)
1 egg white
1/4 teaspoon salt
2 1/2 teaspoons cornstarch
1 quart plus 1 teaspoon peanut oil
1/3 cup chicken broth
3 tablespoons shao hsing (Chinese rice wine) or dry sherry
1/2 teaspoon white vinegar
1/2 teaspoon sugar
1/8 teaspoon ground black pepper
1/2 cups small broccoli flowerets
1 tablespoon paper-thin fresh ginger slices
1 tablespoon chopped garlic
8 pieces Smithfield ham (each about 1/2 inch by 1/2 inch by 1/16 inch)*
6 baby corn
1/2 teaspoon Chinese sesame oil

Directions:

Freeze the chicken breast slightly and cut on the bias into thin, broad slices. Mix with the egg white and the salt. Stir vigorously until the egg white foams. Add 1 teaspoon of the cornstarch and 1 teaspoon of the peanut oil. Blend well. Let sit, unrefrigerated and covered, for 1 hour.
While the chicken is sitting, prepare the sauce: mix together the chicken broth, shao hsing, vinegar, sugar, MSG, and black pepper. Mix the remaining 1 1/2 teaspoons of cornstarch with enough cold water to make a milky cream; add to the sauce mixture.
When ready to cook, heat remaining 1 quart of peanut oil in a wok to 375 degrees. Add the chicken slices and deep-fry for 20 seconds. Remove to paper towels. Add the broccoli flowerets and deep-fry until just cooked, about 1 to 2 minutes. Remove to paper towels. Drain all but 1 tablespoon of the oil. Over moderately high heat, stir-fry the ginger, garlic, ham, and baby corn in the remaining oil for 1 minute. Increase heat to very high, and add the sauce mixture. When it comes to a boil and thickens, add the chicken, broccoli, and egg white chunks. Stir quickly, turn off heat, add the sesame oil, and serve.