Velvet chicken with asparagus from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 128) by Grace Young

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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.

  • Delys77 on September 14, 2022

    This went over well, although the significant amount of white pepper has an odour the little on deemed stinky, but he still ate it up. I agree that the flavours are subtle, but as she says, this is a classic velveting technique with a light sauce. The result is very lovely chicken with a minimalist sauce and lovely asparagus. The fact that there are few strong flavours allows the chicken and the asparagus to shine here. I did add a touch of cornstarch at the end as my sauce wasn't quite clinging to the ingredients.

  • Melissa_427 on May 19, 2021

    Such a gentle meal. We enjoyed as prepared, but also topped a portion with chili oil (fly by jing) and loved the added kick.

  • PanNan on November 02, 2020

    This recipe is all about the technique. It was simply explained and easy to follow. The chicken was very tender and tasty. Even with the amount of garlic and ginger, we found the flavor a little too bland for our taste. I will use this method but add a more flavorful sauce in the future.

  • mharriman on June 11, 2020

    I really enjoyed learning about the technique of velveting chicken With this recipe. My chicken pieces were juicy and looked beautiful. I originally started with a Skinnytaste recipe but consulted this one and switched when I saw that the aforementioned recipe was a modification of velveting chicken. I decided to go for the traditional method. I did use zucchini instead of asparagus — with great results. As the previous reviewer remarked, this is a mild stir fry and gets most of its flavor from the garlic and ginger. I served this over jasmine rice and it was a nice, lighter dinner meal for us.

  • sarahcooks on April 03, 2012

    This stir fry has a delicate flavor, mostly from the garlic and ginger, so don't skimp on that. Don't cut back on the salt either, it really needs the full amount. Still, it's a fairly quick and easy recipe, and nice and healthy, and gets a little kick of heat from the white pepper.

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