Stir-fried velvet chicken and sugar snap peas

AuthorShu Han
Yields1 Serving
 300g happy free-range chicken thighs (skinless and boneless and cut i) 1 large handfuls of sugar snap peas 1 tbsp garlic (minced) 1 tbsp minced garlic 2 tbsp groundnut oil 1 tbsp egg whites (lightly beaten) 2 tsp tapioca starch 1 tsp chinese shaoxing rice wine or white wine unrefined sea salt 1 tsp groundnut oil 2 tsp rice wine rice wine or white wine 1 tbsp homemade chicken stock 1/4 tsp tapioca starch some salt and black pepper (to taste)
1

Combine chicken with the marinade, stir well till there are no cornstarch clumps. Stir in the oil last of all, then set it aside in the fridge for 20-30 min, while you mince your ginger and garlic and combine your sauce ingredients.

2

Bring about 4 cups of water to a boil over high heat and add 1 tbsp of oil. Reduce the heat and when the water is barely simmering, carefully add the chicken, gently stirring it so the pieces do not clump together. Poach for 1 minute or until it just turns opaque but is not cooked through. Drain and set aside.

3

Heat a wok over very high heat. Add 1 tbsp of oil, and when hot, add the ginger garlic, stir-fry till aromatic. Add the sugar snap peas with a pinch of salt, and fry for about a min or until crisp-tender but still bright green. Return the chicken. Re-stir the sauce mixture, swirl into the work and stir-fry for less than a min until the chicken is just cooked through and the sauce lightly thickens. Serve hot immediately a bowl of rice. 

CategoryCuisine

Ingredients

 300g happy free-range chicken thighs (skinless and boneless and cut i) 1 large handfuls of sugar snap peas 1 tbsp garlic (minced) 1 tbsp minced garlic 2 tbsp groundnut oil 1 tbsp egg whites (lightly beaten) 2 tsp tapioca starch 1 tsp chinese shaoxing rice wine or white wine unrefined sea salt 1 tsp groundnut oil 2 tsp rice wine rice wine or white wine 1 tbsp homemade chicken stock 1/4 tsp tapioca starch some salt and black pepper (to taste)

Directions

1

Combine chicken with the marinade, stir well till there are no cornstarch clumps. Stir in the oil last of all, then set it aside in the fridge for 20-30 min, while you mince your ginger and garlic and combine your sauce ingredients.

2

Bring about 4 cups of water to a boil over high heat and add 1 tbsp of oil. Reduce the heat and when the water is barely simmering, carefully add the chicken, gently stirring it so the pieces do not clump together. Poach for 1 minute or until it just turns opaque but is not cooked through. Drain and set aside.

3

Heat a wok over very high heat. Add 1 tbsp of oil, and when hot, add the ginger garlic, stir-fry till aromatic. Add the sugar snap peas with a pinch of salt, and fry for about a min or until crisp-tender but still bright green. Return the chicken. Re-stir the sauce mixture, swirl into the work and stir-fry for less than a min until the chicken is just cooked through and the sauce lightly thickens. Serve hot immediately a bowl of rice. 


Stir-fried velvet chicken and sugar snap peas