Velvet Chicken Under Snow

Velvet Chicken Under Snow is a classic Cantonese dish that showcases the delicate technique of "velveting" to achieve incredibly tender, silky chicken breast. The meat is gently poached to maintain its soft texture, then tossed in a rich, sweet, and savory sauce made with condensed milk, sherry, and ginger. The dish gets its name from the bed of puffed rice sticks (or crispy noodles) on which the chicken and sauce are served, resembling a snowy landscape. This elegant yet simple meal is perfect for weeknight dinners or when you want to impress guests with minimal effort. The contrast between the creamy sauce and the crunchy rice sticks provides a delightful textural experience.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 361.3

Description

Velvet Chicken Under Snow is a classic Cantonese dish that showcases the delicate technique of "velveting" to achieve incredibly tender, silky chicken breast. The meat is gently poached to maintain its soft texture, then tossed in a rich, sweet, and savory sauce made with condensed milk, sherry, and ginger. The dish gets its name from the bed of puffed rice sticks (or crispy noodles) on which the chicken and sauce are served, resembling a snowy landscape. This elegant yet simple meal is perfect for weeknight dinners or when you want to impress guests with minimal effort. The contrast between the creamy sauce and the crunchy rice sticks provides a delightful textural experience.

Ingredients

1 pound Chicken breast, boned
1/2 cup Chicken stock
1 tablespoon Sherry
1/2 teaspoon Ginger root juice
1 teaspoon Sugar
1 pn Salt
1/2 cup Condensed milk or light

Directions

1
Remove skin from chicken breast and cut into 1-inch chunks.
2
Heat 6 cups of water to a boil, then reduce heat to a gentle simmer.
3
Add chicken chunks to the simmering water and cook uncovered for 3-5 minutes, until just cooked through. Do not boil vigorously.
4
Remove chicken from water and set aside.
5
In a wok or saucepan, combine chicken stock, sherry, ginger juice, sugar, and salt. Heat until very hot but not boiling.
6
Slowly stir in condensed milk to combine. Keep heat low to prevent curdling.
7
Mix cornstarch with a little cold water to form a smooth paste. Stir into the sauce to thicken.
8
Stir in sesame oil for flavor.
9
Add the cooked chicken to the sauce and gently heat through.
10
Heat oil in a wok for deep-frying until hot. Fry rice stick noodles in small batches for a few seconds until puffed but not browned. Drain on paper towels.
11
Place puffed rice sticks on serving plates. Spoon the velvet chicken and sauce over the top. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 361.3kcal

% Daily Value *
Total Fat 10.2g16%
Saturated Fat 3.8g19%
Cholesterol 130.4mg44%
Sodium 97647.9mg4069%
Total Carbohydrate 17.8g6%
Dietary Fiber 0.0g0%
Sugars 16.9g
Protein 45.6g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

"Velveting" is a Chinese cooking technique that tenderizes meat by poaching it gently in liquid. It is crucial to keep the water at a simmer, not a rolling boil, to prevent the chicken from becoming tough.

Rice stick noodles (also known as puffed rice sticks or crispy noodles) can be found in Asian grocery stores. If unavailable, you can substitute with crispy fried wonton strips or omit them and serve the chicken over rice.

Do not allow the sauce to boil after adding the condensed milk, as high heat can cause it to curdle. Keep the heat low when thickening.

Serve immediately while the rice sticks are still crispy for the best texture contrast.

Keywords: chinese, chicken, velvet, poached, creamy, sauce, rice sticks, puffed rice, sherry, ginger, condensed milk, tender, dinner, easy, cantonese, comfort food

Read it online: https://www.chefs-mate.com/recipe/velvet-chicken-under-snow-2/

Chefs Mate

Velvet Chicken Under Snow

Nutrition Facts