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Now reading Velveted Chicken Cubes with Apple

Velveted Chicken Cubes with Apple

Just the right bite of acid complements sweet apples and juicy chicken.

Velveted Chicken Cubes with Apple

Makes 4 servings
  • 1/4 t sugar
  • 1/2 t potato starch
  • 1/2 t light soy sauce
  • 1/2 t Chinkiang Vinegar
  • 1 T cold Chicken Stock
  • 1/4 t sesame oil
  • 1 C neutral oil
  • 1 boneless chicken thigh
  • 1 garlic cloves, sliced
  • 1/2 medium crisp apple, peeled, cored, and cut into 3/4-inch cubes
  • 1 T Shaoxing wine, divided
  • 1 T egg white
  • 1 t fine-grained salt
  • 2 t potato starch

Chicken Stock

  • 1 2" piece ginger, with the skin on
  • 2 scallions, white parts only
  • 1 chicken carcass with the leg bones, wing bones, and neck
  • 1 T Shaoxing wine

Preparation

Make the Velveted Chicken Cubes with Apple

Velveted Chicken Cubes with Apple
  • 1/4 t sugar
  • 1/2 t potato starch
  • 1/2 t light soy sauce
  • 1/2 t Chinkiang Vinegar
  • 1 T cold Chicken Stock
  • 1/4 t sesame oil
  • 1 C neutral oil
  • 1 boneless chicken thigh
  • 1 garlic cloves, sliced
  • 1/2 medium crisp apple, peeled, cored, and cut into 3/4-inch cubes
  • 1 T Shaoxing wine, divided
  • 1 T egg white
  • 1 t fine-grained salt
  • 2 t potato starch
  1. Cut the chicken thigh into ¾-inch cubes. In a medium bowl, combine the salt, 1 teaspoon of the Shaoxing wine, the potato starch, and egg white. Mix well. Stir in 1 teaspoon of the neutral oil and then the thighs.

  2. In a small bowl, whisk together the sugar, potato starch, soy sauce, vinegar, Chicken Stock, and sesame oil and set aside.

  3. Heat the neutral oil in a seasoned wok to 290°F. Give the chicken pieces a stir to loosen and carefully add to the hot oil, stirring to separate. When the pieces have become pale, pour the chicken and oil through a metal sieve into a heatproof container to catch the oil.

  4. Return the wok to a high flame with 1 tablespoon of the oil and the sliced garlic. Stir-fry briefly until the garlic sizzles, then add the apple and chicken and stir-fry until hot and sizzling. Pour the Shaoxing wine around the edges of the wok, then give the sauce mixture a stir and add to the wok. Stir as the sauce thickens, then serve.

Make the Chicken Stock

Chicken Stock
  • 1 2" piece ginger, with the skin on
  • 2 scallions, white parts only
  • 1 chicken carcass with the leg bones, wing bones, and neck
  • 1 T Shaoxing wine
  1. Smack the ginger and scallion whites with the side of a cleaver blade to loosen their fibers. Bring a large potful of water to boil over a high flame. Add the chicken carcass and boil 2–3 minutes, allowing any impurities to rise to the surface.

  2. Tip the carcass into a colander and rinse thoroughly under the cold tap, discarding the blanching water. Then return the carcass to the pot, cover with fresh water, and bring to boil over a high flame. Skim the impurities from the surface if necessary.

  3. Add the ginger, scallions, and Shaoxing wine. Lower the heat and simmer while you prepare the other ingredients.