Hot and Sour Hunan Chicken

In order to keep stir-fried chicken moist, I learned that you need to first "velvet" the chicken in water, broth or oil. This is a brief precooking step that seals in the juices before the stir-frying. This is a pretty and very fragrant dish using salted Chinese black beans, plenty of garlic and ginger and a touch of hot chili flakes.

Ingredients

Chicken

3/4 pounds skinless, boneless chicken, cubed
1 large egg white
1 T. rice wine
1 tsp. coarse kosher salt
1 T. cornstarch

Vegetables

1 pound zucchini, sliced thinly
1/2 pound carrots, sliced thinly

Aromatic Seasonings

2 T. minced fresh ginger
4-5 large cloves garlic, smashed and peeled, then minced
2 T. Chinese salted black beans
3/4 tsp. dried red chili flakes
4 T. oil

Liquid Seasonings

1/2 cup chicken broth
2-3 T. soy sauce
2 T. rice wine
2 1/2 T. vinegar
1/4 tsp. sugar

Stir-fry thickener

1 T. cornstarch dissolved in 2 T. cold chicken stock or water

Preparation

Blend chicken marinade ingredients, add chicken, seal, and refrigerate for 6-8 hours. Clean and slice vegetables. Mince ginger and garlic. Add black beans, and process in food processor. Add chili flakes. Seal and put aside.

Velveting the chicken

Bring a pot of water to a boil. Add marinated chicken, in small batches, and cook for ONLY 20 seconds. Remove to a plate.

Stir-frying

Heat heavy skillet or wok until hot enough to evaporate a bead of water. Add 4 T. oil. Reduce heat slightly, and add aromatics. Stir 15 seconds; then add carrots. Stir to separate. Add zucchini, and stir-fry for 2 minutes. Fold in the chicken, and add liquids. Raise the heat to boiling. Stir for 4-5 seconds, and simmer while covered. Cook for 2 minutes. Test vegetables for doneness. Add cornstarch mixture. Stir for 5 seconds until thick and glossy.

Back to Ruth's Kitchen

Serve with rice and crusty bread.