Chinese Chicken

Chinese Chicken

3-5 Skinless Boneless Chicken Breasts

1 egg white

3 tablespoons cornstarch

Brown Sauce Ingredients:

1 cup beef broth

1/2 cup soy sauce

2 tablespoons cornstarch

2 tablespoons sugar

1 teaspoon minced ginger

1 teaspoon minced garlic

Optional- 1 teaspoon Huy Fong Hot Chili Garlic Sauce (this spicy sauce adds the heat).

I start with the brown sauce since it can sit and wait while I'm working on the chicken. So in a sauce pan whisk together all the brown sauce ingredients; beef broth, soy sauce, 2 tablespoons cornstarch, sugar, ginger, garlic, and the chili garlic sauce if you want it spicy. Once the sauce is whisked together and the cornstarch is mixed in turn on stove to medium heat. Stir the sauce occasionally as it cooks so the cornstarch doesn't separate. Once the sauce starts to simmer you will notice the color will change from a cloudy tan to a dark brown. It's ready! Turn the heat off and let the sauce rest, it will thicken even more as it sits.  Slice your chicken breasts into thin strips.  In a bowl or a plastic bag toss the egg white with the chicken then mix in the 3 table spoons of cornstarch. You can use more cornstarch if needed.  Put the chicken into a pot of boiling water for 2-3 minutes blanching it. As the water starts to boil again the water will get really foamy, that is normal.  With a slotted spoon or colander pull the chicken out of the boiling water. This is velveting chicken! I use the same large skillet to blanch the chicken and to stir-fry the chicken. So once I pull the chicken out of the boiling water I dump the water out of the skillet and return it to the stove. On high heat put your chicken into the skillet and pour on the brown sauce! Stir the mixture and cook until it's hot and bubbly!  Serve over white rice.