From: Kenji Lopez „The Wok“ p.78

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1 pound (450g) boneless, skinless chicken breasts, cut into ¼-inch slices

1 teaspoon (3g) kosher salt

4 teaspoons (20 ml) Shaoxing wine or dry sherry

½ teaspoon (2g) baking soda

1 large egg white

2 teaspoons (6g) cornstarch

1 pound (450g) sugar snap or snow peas, trimmed

1 tablespoon (15 ml) light soy sauce or shoyu

2 tablespoons (30 ml) Shaoxing wine or dry sherry

¼ cup (60 ml) low-sodium homemade or store-bought chicken stock or water

1 tablespoon (15 ml) fresh lemon juice

1 teaspoon (5 ml) roasted sesame oil

2 teaspoons (8g) sugar

2 teaspoons (6g) cornstarch

1 tablespoon (15 ml) water

3 tablespoons (50 ml) peanut, rice bran, or other neutral oil

4 large lemon zest removed with a vegetable peeler, about 2 inches long and ¼ inch wide

2 teaspoons (5g) minced garlic (about 2 medium cloves)

2 teaspoons (5g) minced fresh ginger (about ½-inch segment)

3 scallions, cut into ½-inch segments

Kosher salt to taste

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1. For the Velvet Chicken and Blanched Snap Peas: Place the chicken in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the chicken with your hands to remove excess water. Return the chicken to the bowl and add the salt, wine, baking soda, egg white, and cornstarch. Stir vigorously with your fingertips or chopsticks for 30 seconds. Let marinate in the fridge for at least 15 minutes and up to 8 hours.

2. Bring 2 quarts of salted water to a hard boil in a small saucepan or wok. Add the snap peas and simmer until bright green but still crisp, about 45 seconds. Using a spider, transfer the peas to a wide plate in a single layer and set them aside to cool.