The classic Chinese technique of velveting (marinating in a cornstarch-egg white mixture and then blanching in oil or water) keeps the chicken or shellfish tender and juicy. Assemble all of your ingredients for the stir-fry before you start the velveting process. Serve the stir-fry with rice or with Chinese egg noodles or fettuccine. If using noodles, cook a half pound until al dente before you begin to stir-fry. Toss the hot noodles with a little salt and a tablespoon of oil to keep them from sticking; stir them into the stir-fry just before adding the sauce.
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I've been looking for a Chinese lemon sauce for years since that was a favorite at a local, authentic restaurant. I saw this and decided to try it. Best lemon sauce I've tried. I need to work on technique as the aromatics burned quickly. Next time I may try the velveted chicken. I used grilled chicken which is great, too.
i really liked the velveting technique which produced a very succulent chicken, however, the sauce was overwhelmingly tart and lemony for my taste, and didnt have an authentic asian flavour.
This is the recipe where I learned velveting. I can't imagine not velveting chicken for my stir fries. The difference is astounding. BTW use water, not oil for the blanching; it tastes better. The rest of the recipe is excellent although the prep is more tedious than usual for a stir-fry, and the cooking parts should be followed faithfully. For this dish actually works best; my usual just toss it all in and cook as little as possible isn't as good. Great job on this one. I must have made it 100 times in the last 10 years.
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