Velvet chicken with coriander
Velvet chicken with coriander features tender chicken breasts marinated and velvetted for succulence, tossed with fragrant coriander. This quick, flavourful dish embodies the essence of Asian cuisine, perfect for a hassle-free weeknight dinner.
Cook time 10 min
Prep time 35 min
Ingredients:
1 egg white1 tbsp corn flour
2 tbsp mirin
1.50 lb chicken breasts
2 tbsp oyster sauce
2 tsp soy sauce
1 tsp sugar
2 tbsp peanut oil
2 garlic cloves
1 tbsp ginger root
1 cup coriander leaves
Velvet chicken with coriander is a delicious and fragrant dish that combines tender chicken breasts with the fresh and zesty flavor of coriander. This recipe is inspired by Asian cuisine and uses a technique called 'velveting' to ensure the chicken remains succulent and tender. Perfect for a weeknight dinner, this dish pairs wonderfully with steamed rice or noodles.
Instructions:
In a medium bowl, lightly beat the egg white. Add the corn flour and mirin, then whisk the mixture until smooth.
2. Prepare the Chicken:
Add the thinly sliced chicken breasts to the bowl with the egg white mixture. Stir to coat the chicken pieces evenly. Cover the bowl and let it marinate in the refrigerator for about 20 minutes.
In a small bowl, combine the oyster sauce, soy sauce, and sugar. Stir until the sugar is dissolved and the mixture is well blended. Set aside.
Heat peanut oil in a large skillet or wok over medium-high heat. Once the oil is hot but not smoking, add the minced garlic and ginger. Stir-fry for about 30 seconds, or until fragrant.
Remove the chicken from the marinade, letting any excess drip off. Add the chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center.
Pour the prepared sauce over the chicken in the skillet. Toss to coat the chicken evenly, cooking for another 1-2 minutes until the sauce is heated through and slightly thickened.
Remove the skillet from the heat, then gently fold in the coriander leaves until they are just wilted.
Transfer the velvet chicken with coriander to a serving dish. Garnish with additional coriander if desired. Serve immediately with steamed rice or your favorite side dish.
Velvet chicken with coriander is a flavorful dish that showcases the delicate balance of Asian-inspired ingredients. The velveting technique keeps the chicken tender and juicy, while the coriander leaves add a refreshing finish. This recipe is sure to impress your family or guests with its enticing aroma and delightful taste.
Velvet chicken with coriander FAQ:
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can also check that the meat is no longer pink in the center and the juices run clear.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
Yes, you can substitute corn flour with potato starch or tapioca starch. Both options will yield similar results in texture.
Velvet chicken pairs well with steamed rice, noodles, or a fresh salad. You can also serve it with stir-fried vegetables for a complete meal.
Marinating the chicken in egg white and corn flour helps to create a protective layer, making the chicken tender and allowing it to retain moisture during cooking.
Cooking Tips:
- Ensure the chicken is cut into even-sized pieces to allow for uniform cooking.
- Marinate the chicken for at least 30 minutes to fully develop the flavors and achieve the velveting effect.
- Stir-fry the chicken over medium-high heat to prevent it from becoming dry while maintaining a slight crisp on the outside.
- Use fresh coriander leaves for the best flavor and aroma.
- Prepare all ingredients and have them ready before you start cooking to ensure the process goes smoothly and quickly.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 40g
Carbohydrates 7g
Fiber 0.42g
Sugar 1.47g
Fat 12g
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