The Chinese cookery technique of velveting the chicken with a combination of egg whites and cornflour is a fantastic way to to protect the chicken from drying out and giving it – as the name suggests – a velvety texture. It works wonders. Serve with pasta and top with fresh herbs. If you have any leftover, pop into an airtight container and store in the fridge. Have for lunch the next day.
- 2 skinless chicken breasts, cut into strips
- 1tsp cornflour
- 1 egg white
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 300ml double cream
- 10 sage leaves, roughly chopped
- ½-1tsp chilli powder, according to taste
- 2tbsp grated Parmesan
- 300ml olive oil
- 3 handfuls of dried fusili pasta
Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
Drain the pasta and add to the cream mixture.
With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.
Use the same method of velveting with pork and beef for stir-fries