19-Min Juicy Chicken & Cabbage Stir-Fry | Master the Velveting Technique!

By CiCi Li · 19 min

Ingredients

Instructions

1. Cut the chicken thighs into small, even pieces in a bowl. Add salt and mix well, then add white pepper, soy sauce and dark soy sauce and mix thoroughly.
2. In a small bowl, combine cornstarch and water into a slurry, add it to the chicken and mix until evenly coated. Add cooking oil and mix again. Let it marinate while you prepare the vegetables.
3. Slice the cabbage, chop the scallions, and mince the garlic and ginger. Have everything ready before heating the wok.
4. In a bowl, dissolve the tapioca starch in water first. Then whisk in soy sauce, dark soy sauce, oyster sauce and chicken stock.
5. Heat a wok over high heat until very hot, then add 1 tablespoon of cooking oil. Spread the chicken out and let it sear briefly before stirring. Stir-fry about 4 minutes until fully cooked.
6. Add the garlic and ginger and stir-fry about 10 seconds until fragrant. Remove the chicken from the wok.
7. In the same wok over high heat, add the remaining oil, then the cabbage. Stir-fry about 20 seconds until slightly softened but still crisp.
8. Return the chicken to the wok, pour in the sauce and stir-fry until it thickens and turns glossy. Add the scallions, toss once more and serve immediately.

Summarized from CiCi Li's video. Watch it for the details.

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