Velvet Chicken with Almonds and Broccolini…adulterated from cuisine.com.au
This was in Good Living a couple of weeks ago, and I just had to make it; velvet is big news this season. And it’s by Stephanie Alexander so I knew it would be good. You basically poach the chicken in the rice wine and cornflour before stir frying it with the broccolini and throw over the almonds. Yum
For 4 you need:
A chicken breast each
1 litre of water
I litre of booze for you
1 tabs peanut or veg oil
another 2 tabs of peanut oil
100 g of flaked almonds
2 tsp of ginger grated (Stephanie says 2. I say double it for 4)
2 bunches of broccolini blanched ( Give them a fright)
For the velvet coating
1 egg white
1/2 teasp salt
1 tabs of rice wine or sherry
1 tabs of corn flour
·Cut the chicken into strips
·Whisk the egg white (but don’t let it get too frothy; be gentle)
·Throw the egg white in a bowl with the corn flour, rice wine and salt
·Toss in the chicken pieces, and pop in the fridge for an half hour
·Make sure you have coated the chicken properly, it’s so freezing in the fridge
·Time for a wine!
·Think about throwing on the rice to have with the velvet chicken.
·Cut up the broccolini while you guzzle down a glass of wine and count up today’s calories
·Pop the rice on
·Boil the water and the 1 tabs of oil in a wok
·Yes, that’s what it says: boil water
·Actually you could boil the kettle too, while you’re at it, and then blanch the broccolini
·When the wok is boiling bring out the chicken and pop it in
·Oooh I know, the water goes all white, don’t be scared. just keep stirring it till the chicken goes white too.
·Stephanie says that it takes about a minute. I say a bit longer
·Gulp down another drink
·Tip the chicken into a strainer, throw a plate on top to keep warm and give the wok a wipe
·Heat up the 2 tabs of oil and give the almonds a quick swirl around to get them crunchy and golden for a minute and get them out to drain on a bit of paper towels
·Now throw in the ginger and give it a quick twirl .I’m thinking a minute or two.
·Don’t let it burn, then throw the chicken and broccolini in the wok too
·Serve with rice and almonds scattered chicly over the top
·Well look at that, Divine
·But hold on; Is that a bit of red I see in the photo? What the? I recheck the recipe.Nope, No chillie. Mmm must be styling trick.
Talk about velvet, it really tastes like it, No wonder it’s big news this season