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Velvet chicken with coriander
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Elevate your Chinese chicken with zesty fresh ginger for a burst of flavor!
Ingredients:
  • 1 eggwhite
  • 10.00 gm cornflour
  • 40.00 ml shaoxing rice wine
  • 600g chicken breast fillet, thinly sliced
  • 48.80 gm oyster sauce
  • 10.60 gm Soy Sauce
  • 36.40 gm peanut oil
  • 2 garlic cloves, finely chopped
  • 20.00 ml fresh ginger, finely grated
  • 250.00 ml fresh coriander leaves, loosely packed
  • Green shallots, shredded, to serve
  • Orange zest, to serve (optional)
  • Steamed rice, to serve
Instructions:
  • Whisk the egg white in a bowl until light. Mix in the cornflour and half of the wine. Add the chicken and stir to coat. Refrigerate, covered, for 20 minutes.
  • Fill a wok three-quarters full with water and bring to a boil. Add half of the chicken and cook for 30 seconds until it changes color. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining chicken, reheating the water between batches.
  • Drain the water from the wok and wipe it clean. Combine oyster sauce, soy sauce, sugar, and the remaining wine in a bowl, and set aside.
  • 1. Preheat the wok over high heat, then swirl in the oil. Add the garlic and ginger, stir-fry for 30 seconds until fragrant. Add the chicken and sauce, stir well to coat. Finish by topping with coriander, shallots, and orange zest. Serve alongside the rice.

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