Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles)

Name: Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup chicken stock; 1 1 ⁄ 2 tbsp. dry sherry; 2 tsp. cornstarch; 1 ⁄ 2 tsp. sugar; 1 ⁄ 4 tsp. rice vinegar; 1 ⁄ 4 tsp. kosher salt; 1 ⁄ 4 tsp. ground black pepper; 12 oz. boneless skinless chicken breast, very thinly sliced; 1 1 ⁄ 2 tbsp. cornstarch; 1 tbsp. dry sherry; 1 ⁄ 4 tsp. kosher salt; 1 ⁄ 4 tsp. ground white pepper; 1 egg white; 3 cups peanut oil, for frying; 12 oz. chanterelle mushrooms, thickly sliced; 3 scallions, cut into 1/2″ pieces; 3 dried chiles de arbol; 1 clove garlic, minced; 1 (1″) piece ginger, peeled and thinly sliced; 1 ⁄ 2 tsp. toasted sesame oil; Cooked rice, for serving

Serves
serves 4

TODD COLEMAN

The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move")--to preserve its succulence. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

Ingredients

FOR THE SAUCE:

¹⁄₄ cup chicken stock
1 ¹⁄₂ tbsp. dry sherry
2 tsp. cornstarch
¹⁄₂ tsp. sugar
¹⁄₄ tsp. rice vinegar
¹⁄₄ tsp. kosher salt
¹⁄₄ tsp. ground black pepper

FOR THE STIR-FRY:

12 oz. boneless skinless chicken breast, very thinly sliced
1 ¹⁄₂ tbsp. cornstarch
1 tbsp. dry sherry
¹⁄₄ tsp. kosher salt
¹⁄₄ tsp. ground white pepper
1 egg white
3 cups peanut oil, for frying
12 oz. chanterelle mushrooms, thickly sliced
3 scallions, cut into 1/2″ pieces
3 dried chiles de arbol
1 clove garlic, minced
1 (1″) piece ginger, peeled and thinly sliced
¹⁄₂ tsp. toasted sesame oil
Cooked rice, for serving

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Instructions

Step 1

Make the sauce: Whisk together stock, sherry, cornstarch, sugar, vinegar, salt, and pepper in a small bowl; set aside.

Step 2

In a medium bowl, toss together chicken, cornstarch, sherry, salt, pepper, and egg white; let sit for 30 minutes, and then drain. Heat oil in a 14″ flat-bottomed wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300°; add chicken and fry, stirring gently and constantly, until it turns white and is cooked through, about 45 seconds. Using a slotted spoon, transfer chicken to a large colander and set over a bowl to drain. Heat oil to 350°; add chanterelles to oil and fry, stirring often, until barely soft, about 30 seconds. Using a slotted spoon, transfer to colander with chicken to drain; set aside.

Step 3

Discard all but 1 tbsp. oil, and return wok to high heat; add scallions, chiles, garlic, and ginger, and cook, stirring constantly, until fragrant, about 10 seconds. Add sauce and cook, stirring constantly, until thickened, about 20 seconds. Return chicken and chanterelles to wok and toss with sauce until well coated. Transfer to a serving platter, drizzle with sesame oil, and serve with rice.

Make the sauce: Whisk together stock, sherry, cornstarch, sugar, vinegar, salt, and pepper in a small bowl; set aside.
In a medium bowl, toss together chicken, cornstarch, sherry, salt, pepper, and egg white; let sit for 30 minutes, and then drain. Heat oil in a 14″ flat-bottomed wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300°; add chicken and fry, stirring gently and constantly, until it turns white and is cooked through, about 45 seconds. Using a slotted spoon, transfer chicken to a large colander and set over a bowl to drain. Heat oil to 350°; add chanterelles to oil and fry, stirring often, until barely soft, about 30 seconds. Using a slotted spoon, transfer to colander with chicken to drain; set aside.
Discard all but 1 tbsp. oil, and return wok to high heat; add scallions, chiles, garlic, and ginger, and cook, stirring constantly, until fragrant, about 10 seconds. Add sauce and cook, stirring constantly, until thickened, about 20 seconds. Return chicken and chanterelles to wok and toss with sauce until well coated. Transfer to a serving platter, drizzle with sesame oil, and serve with rice.