Pico's not-so-bland chicken from The Wok - Recipes and Techniques (page 80) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing wine, shoyu for light soy sauce, and cremini or shiitake mushrooms for button mushrooms.

  • cameron_9ui0sv on April 23, 2026

    The velveting technique was new to me and it worked great. This dish did turn out pretty bland, but per the story behind the recipe, that’s kinda the point. My biggest gripe was that there wasn’t much sauce at all. I would double the sauce next time. I did add scallions since they were in the photo even through they were not listed in the recipe.

  • cameron_9ui0sv on April 23, 2026

    The velveting technique was new to me and it worked great. This dish did turn out pretty blank, but per the story behind the recipe, that’s kinda the point. My biggest gripe was that there wasn’t much sauce at all. I would double the sauce next time. I did add scallions since they were in the photo even through they were not listed in the recipe.

  • rionafaith on April 07, 2024

    Interestingly the photo in the book appears to have scallions mixed in but they're not mentioned in the ingredients list or instructions. They would be a nice addition though, as this is a very beige dish. It is a bit "bland" with very subtle flavors, but tasty! Kind of a comfort food dish. I don't think I've ever velveted chicken before but it worked great -- I'm not usually a big fan of breast meat but it was tender and juicy here.

  • Sbilinski on June 22, 2023

    Really good and easy.

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