Velvet chicken with fried almonds and broccolini
“A hearty meal full of seasonal flavour.”
- 500-600g skinless chicken breast, sliced into strips
- 1 litre water
- 1 tbsp peanut or vegetable oil
- 2 tbsp peanut or vegetable oil, extra
- 100g flaked almonds
- 2 tsp ginger, finely sliced
- 2 bunches broccolini, blanched
Velvet coating
- 1 egg white
- 1/2 tsp salt
- 1 tbsp rice wine or dry sherry
- 1 tbsp cornflour
A warming winter special.
Method
To coat the chicken, lightly whisk the egg white in a large bowl (do not let it go frothy). Whisk in the other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes.
Bring the water and 1 tbsp of oil to boil in a wide pan (a wok is ideal). Add the chicken and keep stirring, to separate the strips, until the chicken pieces look white (this should take less than a minute). Tip into a colander and shake off liquid.
Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop on to paper towels.
Wipe out wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add blanched broccolini for a few seconds and then serve.
Scatter almonds over.
Serves 4.
This recipe features in Winter which is available now in all good
bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
