0

Gluten Free
Velveting is used to prevent delicate foods like chicken breasts, prawns from overcooking. First, the food is coated with a mixture of unbeaten egg white, cornflour and sometimes salt, either a touch of sesame or vegetable oil. It is then put into the refrigerator for about 20-30 minutes to ensure that the coating adheres to the food. The velvet cloak protects the flavour and texture of the food when it is put into warm oil or water for a few minutes will cook it briefly but not entirely, and then drained before another final cooking. Velveting keeps the food moist and gives it a velvety texture, thus its name.
Servings 2
Calories 1363 kcal
Phil Vickery
Prep Time1 hr
Total Time1 hr

Ingredients
 

  • 2 medium egg whites
  • 2 tsp sesame
  • 3 tbsp cornflour
  • 1 tsp salt
  • ½ tsp freshly milled black pepper
  • 4 hen pheasants breasts, skinned and cut into 2cm pieces
  • skinned and cut into 2cm pieces
  • 2 tbsp oil
  • 50 g fresh ginger, finely sliced
  • 1 small onion, very finely sliced
  • 4 pak choy, roughly shredded
  • 3 tbsp Mirin
  • 3 tbsp soy sauce

Instructions
 

  • Place the egg whites into a large bowl and break up slightly with a whisk.
  • Add 2 tsp sesame oil, cornflour, salt and pepper and mix well.
  • Then add the cubed pheasant meat, mix well and leave for 20 minutes.
  • Once the meat is rested, heat 1 tbsp of olive oil in a wok until smoking.
  • Drain the meat well, fry small amounts for 2 -3 minutes, brown well, do not overcook, then keep warm. Repeat the process until all the pheasant is cooked.
  • Wipe out the wok, heat a little oil until smoking, add the ginger, onions and stir fry for 2-3 minutes.
  • Add the Pak Choy and wilt slightly, then add the pheasant back to the wok.
  • Add the mirin, soy and bring all the flavours and textures together, check the seasoning and serve straight away.
    DO NOT OVERCOOK.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Velveted Pheasant with Soy Mirin & Ginger
Amount per Serving
Calories
1363
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.1
g
Cholesterol
 
586
mg
195
%
Sodium
 
1926
mg
84
%
Carbohydrates
 
28
g
9
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
189
g
378
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Game
Cuisine British, Spring
No ratings yet

Leave a Comment

TOP