Chinese Velvet Chicken

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground chicken, processed in food processor
• 1 teaspoon fresh ginger
• 1 teaspoon fresh garlic
• 1 1/2 teaspoons soy sauce
• 1/2 cup chicken stock
• 2 egg whites
• 2 cups peanut oil
• 1 cup sugar snap pea
• 1/2 cup fresh shiitake mushroom
• 1 (6 ounce) can water chestnuts
• 1 teaspoon chili paste
• 1 tablespoon mushroom soy sauce
• 1 cup chicken stock
• 1 tablespoon cornstarch

Recipe

• 1 peel and grate ginger.
• 2 finely mince garlic cloves.
• 3 mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
• 4 lightly beat and gently fold in egg whites.
• 5 thinly slice mushrooms.
• 6 chop water chestnuts.
• 7 heat peanut oil in wok to frying temperature of 375°.
• 8 drop chicken mixture by rounded spoonful 5 or 6 at a time.
• 9 you should taste test to be sure seasoning is to your liking.
• 10 finish frying chicken.
• 11 drain oil from wok.
• 12 stir fry snap peas, mushrooms, water chestnuts.
• 13 return chicken to wok.
• 14 add chili paste & soy sauce.
• 15 stir corn starch and chicken stock together.
• 16 pour into wok and toss to coat meat & vegetables; allow to thicken.
• 17 serve over rice.
• 18 ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in asian markets.