Thai Velvet Chicken Stir Fry
Velvet Chicken I hear you ask? Watch the video for a full explanation, but essentially this is a technique that I have used frequently without knowing it had a name! To 'velvet' meat is the practice of marinating slices of meat in egg white, wine, cornflour and other seasonings and is a Chinese cooking technique that I learned when creating the Taste of Asia cookbook for Thermomix HQ. (You will find many if not all of those recipes on Cookidoo.) The end result is meat that's tender, silky, and smooth in texture.
So don't stop with this idea here! There are so many ways to use this technique, with amazing outcomes. I can't wait to hear all about it.
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- 500 Grams Chicken Thighs Cut into strips
- 2 Tablespoons water
- 2 Tablespoons soy sauce
- 1 Tablespoon cornflour or cornstarch
The Stir Fry
- 1 brown onion peeled and halved
- 1 red chilli halved
- 3 garlic cloves
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 200 Grams snow/snap peas
- 1 Capsicum/Pepper cut into strips
- 2 spring onions, cut into strips
- 2 Tablespoons oyster sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons fish sauce
- 2 Tablespoons Chilli Jam Recipe
- 1 Tablespoon raw caster sugar BUY
- 1 Tablespoon sesame oil
- 100 Grams cashews roasted and salted
To marinate the chicken thighs, place chicken strips in a bowl and add water, soy and cornflour. Stir to combine. Let sit for at least 20 minutes.
Place onion, chilli, garlic and EVOO into the Thermomix bowl. Chop 3 sec/speed 5, then sauté 5 min/Varoma/speed 1.
Insert Butterfly (spray butterfly with oil) and add chicken. Cook 25 min/Varoma/Butterfly/speed soft.
To make the sauce, place all ingredients into a bowl and stir with a spatula to combine.
Pour the cooked chicken into Thermoserver. Pour the cooked sauce over and stir to combine. Let sit for 10 minutes. Then add the snow peas, capsicum and spring onion. Toss to combine.
Serve with a side of steamed rice and a garnish of cashews.
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