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Preparation: 1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes. 2. While the chicken is marinating, prepare the other ingredients. Combine the soy sauce, beef or chicken broth, rice wine or dry sherry, and chili paste in a small bowl. Whisk in the cornstarch. Set aside. 3. Rinse the snow peas and trim the ends. Peel and mince the garlic. 4. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Chinese restaurant in pei Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels. 5. Drain all but 1 tablespoon oil out of the wok or preheat a second wok on medium high to high heat. Add the garlic and stir-fry until aromatic. Add the snow peas and salt. Stir-fry briefly, then add the soy sauce. 6. Push the snow peas to the sides of the wok. Add the velveted chicken in the middle, stirring and tossing to cook the chicken through. Push the chicken to the sides.Chinese restaurant in pei 7. Re-stir the sauce, add it to the middle of the wok and bring to a boil. Stir to mix all the ingredients together. Either stir in the toasted pine nuts or garnish the chicken and snow peas with the nuts before serving.
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