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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