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Velvet Chicken

Andrew Zimmern
  • 165 minutes
  • Serves

INGREDIENTS

2

lbs Chicken thighs, boneless skinless

1 lb

Asparagus

3

Chiles, small dried red hot

2 tbsp

Garlic

3 tbsp

Ginger, fresh

1 cup

Scallions

2

Egg whites, large

2 tbsp

Black bean sauce

2 tbsp

Soy sauce

2 tbsp

Brown sugar, light

2 tbsp

Cornstarch

1 tsp

Kosher salt

1

Peanut oil

4 tbsp

Rice wine or sake

2 tablespoons toban djan, a fermented chile-bean sauce (See Note)