Snow White Chicken with Chinese Greens Recipe

In a small bowl combine chicken broth, 1 tsp sesame oil, rice wine vinegar, cooking wine, white pepper, soy sauce and corn starch. Set aside.

In a large wok or pan, heat on high and add 1 tablespoon sesame oil and 1 tablespoon vegetable oil. Add the Bok Choy, and cook for a minute. Add the water and continue cooking the bok choy for another minute or two or until the bok choy is almost cooked to your liking.

Add the velvet chicken and the sauce as prepared in step one. Cook stirring constantly until bubbly. Once it is bubbly, cook for one minute more. Remove from heat and serve over rice or cooked chow fun noodles. (picture is shown over cooked chow fun noodles)

Whisk together egg white, cornstarch, wine, seasoned rice wine vinegar, and salt.

Mix in the thinly sliced chicken. Cover with plastic wrap and refrigerate for 1 hour.

Wipe off excess liquid. Drop in small batches into boiling water.

Boil for about 1-2 minutes, or until chicken is fully cooked. Remove from the water quickly, do not over cook.

Use this chicken in your stir fry dishes to create a soft tender white chicken as seen in dishes like Snow White Chicken with Snow Peas.

Picture of typical Chinese Wine