Phil Vickery’s velveted chicken

[Beardo]

cooked this today and it was mouthwateringly good...

 

Watch it being made here...

http://www.itv.com/lifestyle/thismorning/f...elvetedchicken/

 

 

Phil Vickery’s clear velveted chicken with roasted peppers & lettuce wedges.

 

* Serves: 4

* Preparation time: 40 minutes

* Cooking time: 1 hour in total

 

Ingredients

2 roasted red peppers

1 tbsp olive oil

pinch salt

freshly milled black pepper

2 cloves garlic, chopped

1 tsp fresh red chilli, chopped

500mls water, approximately

1 x10g chicken stock cube, reduced salt

8 button mushrooms, very finely sliced

1 tbsp fresh ginger, very finely chopped

½ medium egg white, lightly beaten

1 tsp sesame oil

1 tbsp cornflour

2 medium chicken breasts, skin removed and cut into 1cm cubes

4 tbsp fresh coriander, roughly chopped

2 Little Gem lettuces, or wedges Iceberg lettuce, 8 in total

100g rice noodles, cooked

extra sesame oil, optional

 

Method

1. Place the garlic, chilli, water and stock cube into a saucepan, then bring to the boil, turn down the heat and simmer for 3 minutes.

 

2. Add the button mushrooms and ginger: simmer for 1 minute.

Whilst that is simmering, place the egg white, sesame oil, cornflour into a bowl, with a pinch of salt and pepper, whisk well to bring together and break down the egg white.

 

3. Drop in the chicken pieces and coat well, leave for 10 minutes.

 

4. Drop the chicken pieces into the simmering soup, making sure you drain off excess egg white first, and then cook for 3-4 minutes.

 

5. Once the chicken is cooked, add the coriander, lettuce wedges, strips of pepper and noodles.

 

6. Simmer for a further 2-3 minutes to soften the lettuce slightly. Check the seasoning and adjust if needed.

 

7. Spoon over a little sesame oil and serve straight away.