Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles)

Jiyou Jun Chao Ji

CHINA The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking--a technique called velveting (see Smooth Move)--to preserve its succulence. See the recipe for Jiyou Jun Chao Ji »Todd Coleman

The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move")--to preserve its succulence. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.