This Chinese technique uses a special marinade and brief pre-cooking to create exceptionally tender, silken chicken, perfect for any stir-fry or soup. Achieve restaurant-quality texture at home.
Silky Velveting Chicken Secret
This Chinese technique uses a special marinade and brief pre-cooking to create exceptionally tender, silken chicken, perfect for any stir-fry or soup. Achieve restaurant-quality texture at home.
Ingredients
- 1 pound boneless skinless chicken breast or thigh
- 1 large egg white
- 1 tablespoon cornstarch
- 1 teaspoon rice wine or sherry optional
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil for marinade
- 4 cups water or chicken broth for parboiling
Instructions
- Slice the chicken breast or thigh against the grain into thin, uniform pieces.
- In a bowl, combine the chicken, egg white, cornstarch, rice wine (if using), salt, and 1 tablespoon of vegetable oil. Mix well to ensure every piece of chicken is coated.
- Marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Bring 4 cups of water or chicken broth to a gentle simmer in a pot.
- Carefully add the marinated chicken pieces to the simmering liquid, separating them to prevent sticking. Cook for 1-2 minutes, or until the chicken turns opaque and is just cooked through. Do not overcrowd the pot; cook in batches if necessary.
- Remove the velveted chicken with a slotted spoon and drain thoroughly.
- The velveted chicken is now ready to be added to your stir-fries, soups, or other recipes during the final stages of cooking.
Notes
For best results, slice chicken against the grain. Velveting works wonderfully with chicken breast or thigh. You can parboil the chicken in water or blanch it in hot oil (about 350°F / 175°C) for a minute or two until just cooked. Use this velveted chicken in your favorite stir-fries, noodle dishes, or soups for a superior texture.
