Title: Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews
Categories: Post3
Yield: 4 servings

=== FOR CHICKEN ===
1 lb Boneless skinless chicken
-breasts
1/2 ts Salt
1 tb Dry rice wine or dry sherry
1 lg Egg white; whisked just
-until
Broken up
1 tb Cornstarch
1 tb Vegetable oil
4 c Water
=== FOR SAUCE ===
5 1/2 ts Cornstarch
5 1/2 tb Dry rice wine or dry sherry
2 tb Dark soy sauce
5 1/2 tb Rice vinegar
1 ts Granulated sugar
1/2 ts Salt
5 1/2 ts Dark sesame oil
=== FOR STIR-FRY ===
2 tb Vegetable oil
4 Dried red chili peppers
1 Piece Fresh ginger - (1");
-chopped
1/2 lb Snow peas; cut in thirds
On the diagonal
1/2 c Salted cashews

To prepare chicken: Cut breasts into 1/2-inch cubes, slicing first
lengthwise with the grain, then across into cubes. Put cubes in a bowl with
salt and rice wine. Mix well, then add egg white, cornstarch and 1
tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes.
Bring water to a boil in a medium pan. Add chicken, stirring to separate
the pieces. Bring the water back to a boil; simmer 1 minute, stirring
constantly. Drain in a colander; let cool to room temperature. Meanwhile,
prepare sauce: Whisk together cornstarch, rice wine, soy sauce, rice
vinegar, sugar, salt and sesame oil. To stir-fry: Heat wok over high heat
for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds.
Lower heat. Add chilies; toss until they begin to brown, about 1 minute.
Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high.
Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt. Add
chicken; stir-fry until very hot, about 30 to 60 seconds. Give sauce a
quick stir and add to wok, tossing to coat chicken and peas. Stir in
cashews; heat briefly. Taste and adjust seasoning. Yields 4 servings.

Comments: This recipe, which is not as difficult as it may look,
demonstrates a technique called "velveting. "Anne Willan, author of "Cook
It Right,"explains that velveting seals the chicken and keeps it from
drying out in the hot wok.

Recipe Source: St. Louis Post-Dispatch - 10-19-1998

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