INGREDIENTS

INSTRUCTIONS

thermometer. ( two hundred seventy-five degeees F.) Reduce heat or
turn it off entirely so that the temperature does not rise. If the  oil
is too hot the chicken will turn yellow & tough. Stir the chicken  to
loosen the cubes, then slide them slowly & carefully into the oil.
Stir slowly & poke at the chicken w. chopsticks or a wooden spoon to
help separate the cubes (do not despair if some of the cubes insist  on
sticking together) until they are 90 percent done, about 20  seconds.
If you are in any doubt drain the chicken sooner rather than  later,
lest they overcook in the oil. Properly velveted the chicken  will be
90-95 percent white, cooked on the outside but still raw on  the
inside. Hold the chicken briefly above the oil to drain, then  nest the
spoon or sieve in the waiting bowl to allow any excess oil  to drip
off. Once velveted, the chicken s/b stir-fried at once. If  you need
the frying pot for stir-frying, carefully decant the oil  into a
heatproof bowl or pot. Once cool, it may be strained, bottled,  and
stored for future velveting or frying. If you do not need the  frying
pot, let the oil sit until cool before handling it.  Velveting in
water: Station a metal colander in the sink & have the  chicken & a
large flat plate within reach of your stovetop. Bring the  greased
water to a simmer in a large saucepan, then reduce the heat  to
maintain a bare simmer whereby the water ripples & rolls more than
bubbles (too fast a simmer & the chicken loses its coating &
toughens). Stir the chicken to loosen the cubes then slide them into
the water. Stir very gently to separate the cubes in the water, then
allow them to cook until they are 90 percent white, about 20 seconds.
At that point drain them immediately into the waiting colander. If  you
are in any doubt drain the chicken sooner rather than later.  Properly
velveted it will be 90-95 percent white on the outside &  still raw on
the inside. Shake to remove excess water, then spread  the chicken in a
single layer on the waiting plate. Once velveted,  the chicken s/b
stir- fried immediately.  Stir-frying the dish: Have the velveted
chicken, the vegetables, the  minced aromatics and liquid seasonings,
the oil for stir-frying, and  the cornstrach mixture at hand. Heat a
wok or deep, heavy skillet  over high heat until hot enough to
evaporate a bead of water on  contact. Add the 4 T. oil, swirl to coat
the pan, then wait until the  oil is hot enough to sizzle one bit of
minced garlic. Reduce heat to  medium-high, then add the aromatics to
the pan, nudging the chili  flakes in last. Adjust the heat so they
foam without browning. Stir  until fully fragrant, about 15 seconds;
then add the carrots. Stir  briskly to separate the coins & coat them
evenly w. the oil &  seasonings, then continue to stir-fry until they
are slightly wilted  or curly-looking around the edges, about 1 minute
& 15 seconds in all  (see note in notes section re. carrot
crunchiness). Add the zucchini  and stir-fry briskly for 1 minute,
separating the slices & mixing  them with the carrots. Fold in the
chicken with several quick stirs,  then pour the combined liquids
evenly over the top. Raise the heat to  bring the liquids to a boil,
stir 4-5 seconds to combine, then level  the ingredients in the pan.
Reduce heat to maintain a steady simmer &  cover the pan. Cook for 2
minutes. Remove the cover & test a zucchini  slice for desired
crispness, and cook several seconds more if needed.  Lower the heat to
medium. Stir the cornstarch mixture to recombine  it, then pour it
evenly over the ingredients. Stir in wide sweeping  motions for about 5
seconds, until the sauce thickens and becomes  glossy. Remove mixture
to a heated serving platter or shallow bowl.  Arrange several of the
carrot & zucchini coinds on top to highlight  the dish, then serve at
once.  Serves 3-4 as a main course, 5-8 as part of a multicourse meal.
Menu suggestions: a colorful one-dish meal when served with pan-fried
scallion breads and everyday chinese rice. To drink, a California
Zinfandel. Leftovers are wonderful at room temp, or they may be
steamed (though the veggies will lose crunch). Like any dish with
chili flakes, expect this one to be hotter on the second day.  NOTES :
MC formatted by Holly Butman (whew!) ;-) Some of B. Tropp's
introductory notes to the recipe: If Tung-An Chicken represents
Hunan's urban refinement, than this is its sassy country  cousin...this
is a simple dish to make.  The chicken can be marinated  a day or more
in advance, and the whole dish is assembled & served  within 15
minutes. Characteristically this kind of country dish calls  for a
whole, bone-in chicken, cut into small chunks.  However,  substituting
boneless breasts gives it a nice touch of class & feeds  the stockpot
besides.....I love the carrots extra-crunchy....if you  like carrots a
bit softer, stir-fry tham an additional 15-20 seconds  before adding
the zucchini. Recipe by: Barbara Tropp, The Modern Art  of Chinese
Cooking  Posted to MC-Recipe Digest V1 #773 by Holly Butman
<butma001@acpub.duke.edu> on Sep 06, 1997

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