Velvet chicken with almonds & ginger. #soeasy.

I’ve been cooking this recipe for years.
Forgot about it. Now I’m loving it and cooking it again and again.
It’s sooo good.
Adulterated from Stephanie Alexander it’s so simple with minimal ingredients:  ginger, chicken broccoli and almonds. There is no garlic or anything else but it’s amazingly delicious with great flavour.
When you marinate the chicken it actually does taste like velvet.
And velvet is a huge trend for next season. LOL.
NB: You can add as many green vegetables as you like such as snowpeas, bokchoy and asparagus.
And swap the almonds for cashews see the recipe here.

You need for 4 fashionista or 45 models:

500-600g skinless chicken breast, sliced into strips
1 litre water
1 tabsp peanut or vegetable oil
2 tabsp peanut or vegetable oil, extra
100g whole almonds or more if you love them , roughly shopped
1 big tablespoon of fresh ginger, finely chopped
2 bunches broccolini, blanched or whatever other vegetables.

Velvet coating
1 egg white
1/2 tsp salt
1 tabs rice wine, mirin or dry sherry
1 tabs cornflour

•    Pull on Prada culottes and Celine sweater.
•    Slip into Gucci furry mules.
•    Pour a big fat wine.
•    Chop up the chicken into bite size pieces.
•    Chop up the broccoli into chunks and roughly chop the almonds.
•    Slice up the ginger into fine little pieces.
•    To coat the chicken, lightly whisk the egg white in a large bowl (do not let it go frothy).
•    Whisk in the other coating ingredients.
•    Add the chicken strips and mix well.
•    Refrigerate for 30 minutes while you prepare the vegetables.
•    Blanche the broccoli/snow peas and then drain and set aside.
•    Bring the water and 1 tabsp of oil to boil in pot.
•    Now toss in the chicken and keep stirring, to separate the strips, until the chicken pieces look white.
•    The water goes all white and yukky but just ignore.
•    You want to just nearly cook it so it might take a couple of minutes.
•    Now tip the watery chicken into a colander, drain and shake off liquid so you just have the velvet chicken.
•    Heat half the extra oil in the pan and fry the almonds until golden ish.
•    Scoop on to paper towels.
•    Wipe out wok.
•    Heat remaining oil, sear the ginger and then quickly toss in the chicken pieces for about a minute or two until chicken is cooked but please don’t over cook. Then tt won’t be velvet it will be leather . yikes.
•    Add blanched broccolini and almonds to the ginger chicken and stir for a few seconds then toss onto chic white platter.
•    Delicious.