Chinese Velvet Chicken
"Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it."
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs ground chicken, processed in food processor
- 1 teaspoon fresh ginger
- 1 teaspoon fresh garlic
- 1 1⁄2 teaspoons soy sauce
- 1⁄2 cup chicken stock
- 2 egg whites
- 2 cups peanut oil
- 1 cup sugar snap pea
- 1⁄2 cup fresh shiitake mushroom
- 1 (6 ounce) can water chestnuts
- 1 teaspoon chili paste
- 1 tablespoon mushroom soy sauce
- 1 cup chicken stock
- 1 tablespoon cornstarch
directions
- Peel and grate ginger.
- Finely mince garlic cloves.
- Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
- Lightly beat and gently fold in egg whites.
- Thinly slice mushrooms.
- Chop water chestnuts.
- Heat peanut oil in wok to frying temperature of 375°.
- Drop chicken mixture by rounded spoonful 5 or 6 at a time.
- You should taste test to be sure seasoning is to your liking.
- Finish frying chicken.
- Drain oil from wok.
- Stir fry snap peas, mushrooms, water chestnuts.
- Return chicken to wok.
- Add chili paste & soy sauce.
- Stir corn starch and chicken stock together.
- Pour into wok and toss to coat meat & vegetables; allow to thicken.
- Serve over white rice.
- Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.
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Reviews
-
I made half the recipe, replacing the mushrooms with very thin slices of carrot. Very tasty and so different from any take-out Chinese I've ever had. Made for PAC Spring 2007.
RECIPE SUBMITTED BY
<p>i manage an apartment for seniors,and im always looking for great recipes for our community dinners.i've lived in California japan,new mexico, texas,virginia,maine,calgary alberta canada.lots of years following a military husband around the globe.collecting recipes along the way. I've raised two husbands and then let them go on to other endevors. i have four daughters and?five grandchildren and hopefully no great grandkids yet.So at this point in my life it's just myself and my very talkative parrot and my dog Otis?and my 46 tenants and now I have Zarr. All this and also a lifelong Diabetic and have faught a lifelong battle with my weight.I know ill never be a size 8.so I constantly am looking for low-carb ideas.<br />I sew, knit, paint miniatures,and collect recipes and love to travel.</p>