SERVES 2 TO 3 AS A MAIN COURSE, 4 TO 5 AS PART OF A MULTICOURSE MEAL
The flavors of chili, orange, and hoisin are wonderful together, the heat and zest of the first two providing relief from the sweetness of the third. Add to the dish the combination of plush chicken cubes and crispy cashews, and you have an entrée that is a sure crowd-pleaser. This is the sort of thing I can serve to both spice-lovers and meat-and-potatoes parental types—a rare achievement for any single dish.
VELVET MARINADE AND CHICKEN:
1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon kosher salt
1 tablespoon cornstarch
1 pound skinless, boneless fresh chicken breasts (2 pounds with skin and bone), cut into 1-inch cubes
AROMATICS:
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced garlic
2 tablespoons thinly sliced green and white scallion rings
½ teaspoon finely minced red Fresno chilis, or ¼ to ½ teaspoon dried red chili flakes
Grated zest of 1 scrubbed small orange
SAUCE:
1½ cups China Moon Infusion (page 72), China Moon Double Stock (page 72), or unsalted chicken stock
2 tablespoons hoisin sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons soy sauce
2 tablespoons freshly squeezed, strained orange juice
1 tablespoon balsamic vinegar
1 tablespoon cider vinegar
1 cup finger-lengths Chinese broccoli or broccoli rape, or 1 carrot, diagonally cut into plain or rippled coins
8 to 10 ears fresh baby corn, halved lengthwise if large, or ½ cup fresh corn kernels
2 to 3 tablespoons corn or peanut oil, for stir-frying
1 small yellow onion, cut into ¾-inch squares
1 red bell pepper, cut into ¾-inch squares
2 cups Napa cabbage or ruby chard squares (1 inch)
1 teaspoon paper-thin red Fresno chili rings
1 teaspoon paper-thin yellow wax chili rings
1 tablespoon cornstarch dissolved in 1½ tablespoons cold chicken stock or water
⅓ cup fried or roasted cashews (page 34), for garnish
The combination of fresh red and yellow chilis adds great color and flavor to the dish. If they aren’t easily available, however, simply up the dried red chili flakes in the aromatics to ½ to ¾ teaspoon.
1. In a bowl, briskly whisk together the marinade ingredients through the cornstarch until smooth and thick. Add the chicken and toss well. Cover and marinate in the refrigerator for 3 to 24 hours. Let come to room temperature and re-toss before cooking.
2. Combine the aromatics in a small dish; cover until ready to use.
3. Combine all of the sauce ingredients in a bowl. Stir to blend, leaving the spoon in the bowl.
4. Blanch the broccoli or carrot in simmering water to cover to seal the color and cook the outside, 15 to 30 seconds. Plunge the vegetable into ice water to chill, then drain. Blanch the baby corn, if using, in boiling water for 1 minute, or blanch the corn kernels, if using, for 5 seconds. Chill in ice water and drain. All the above, including the vegetable cutting, may be done a full day ahead. Seal and refrigerate the ingredients; bring to room temperature before cooking.
5. About 15 minutes before serving, bring 4 cups of water to a steaming near simmer. Add the chicken, stir to separate the cubes, and cook until the outside turns 90 percent white, 40 to 50 seconds. Drain and set aside. The chicken will be cooked on the outside and a bit raw in the center.
6. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl to glaze the pan. When the oil is hot enough to sizzle a scallion ring on contact, reduce the heat to moderate and add the aromatics. Stir gently until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam without browning. Add the onion and bell pepper, and toss briskly until softened, 2 to 3 minutes. Add the carrots and baby corn, if using, and toss until hot, about 1 minute. Add the cabbage, broccoli, and fresh chilis, and toss until the cabbage is wilted, about 1 minute. As you stir-fry, adjust the heat to maintain a merry sizzle and drizzle a bit more oil down the side of the pan, if needed to prevent sticking.
7. Stir the sauce and add it to the pan. Raise the heat to high, cover the pan, and bring the sauce to a simmer. Stir the cornstarch mixture, add it to the pan, and stir the sauce until it turns glossy, 10 to 20 seconds. Add the chicken cubes and corn kernels, if using, and toss gently until the chicken is cooked through, about 30 seconds. Serve on a heated platter or individual plates of contrasting color. Garnish with fried cashews.
MENU SUGGESTIONS: This is a one-dish meal, needing only a bowl of rice, a plate of simple pasta, or a Pot-Browned Noodle Pillow (page 401) to complete it.