Dragon and Phoenix

Dragon and Phoenix

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by Betty Lee

WCNC.com

Posted on February 5, 2013 at 11:08 AM

Updated Tuesday, Feb 5 at 2:49 PM

Dragon and Phoenix
Sauce:
3/4 cup chicken stock
1 tablespoon good quality oyster sauce
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sugar
2 teaspoons corn starch
Chicken:
1/2 pound boneless skinless Chicken breast, sliced into approx. 1/4” x 1” x 2”
Pinch salt
1/2 egg white
1 teaspoon corn starch
Shrimp:
1/2 pound peeled and deveined large shrimp
1/2 egg white
1 teaspoon corn starch
For Stir Fry:
3 tablespoons peanut oil or other high smoke point oil e.g. grapeseed, safflower, etc, but not canola (1 T for veggies, 1 T for meats
2 tablespoon chopped scallions, white and green parts
2 teaspoons minced or finely grated ginger
2 teaspoons minced garlic
1/4 red bell pepper
1/4 yellow bell pepper
1 ½ cups snow peas, ends pinched off and tough strings along sides removed
1/2 cup fresh shiitake mushrooms, stems removed, caps cut into strips
2 tablespoons dry vermouth or dry sherry or Chinese rice wine (1 T for veggies, 1 T for meats)

1.    Mix sauce ingredients and set aside. Combine chicken and shrimp with their marinades.  Set aside for about 10-15 minutes.
2.    In a wok or skillet, bring 1¾ cups water to a boil.  Place the chicken into the boiling water and immediately turn the heat down to low and stir the chicken to separate pieces.  Continue stirring while the chicken is poaching till the pieces lose their pink translucent appearance.  As soon as the chicken becomes opaque white on the surface (about 2 – 3 minutes) remove with a strainer and set aside.   (DO AHEAD NOTE:   The chicken, at this point, can be covered and refrigerated up to a day before and brought back to room temperature when making the dish.)
3.    Heat wok or skillet till hot, add a tablespoon oil and heat till oil shimmers and just beginning to smoke.  Add 1/2 the scallion/ginger/garlic.  Stir till fragrant.  Add peppers, pea pods, and mushrooms.  Stir fry for about a minute.  Add 1/2 tsp kosher salt and 1 T vermouth.  Stir quickly a few seconds, remove vegetables and set aside.
4.    Reheat the wok or skillet over high heat till hot, add 1 T oil and heat till oil shimmers and just beginning to smoke.  Add the remaining scallion/ginger/garlic.  Stir till fragrant.  Add the shrimp and poached chicken, quickly stirring till shrimp turns pink.  Add the cooked vegetables, give the sauce mixture a good stir to recombine and add to pan.  Continue stirring about 30 seconds to a minute till sauce thickens.  Remove to platter and serve hot.
 
 

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