Discover the traditional Chinese velveting technique to prepare chicken that is incredibly tender and silken, perfect for any stir-fry or Asian dish. This method uses a simple marinade and quick blanching.
Velvet Chicken: Silky & Tender!
Discover the traditional Chinese velveting technique to prepare chicken that is incredibly tender and silken, perfect for any stir-fry or Asian dish. This method uses a simple marinade and quick blanching.
Ingredients
- 1 lb chicken breast or thigh cut into 1-inch pieces
- 1 large egg white
- 2 tablespoons cornstarch
- 1 tablespoon Shaoxing wine or dry sherry optional
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 4 cups water for blanching
Instructions
- Pat the chicken pieces dry with paper towels.
- In a medium bowl, combine the chicken, egg white, cornstarch, Shaoxing wine (if using), light soy sauce, and sesame oil. Mix well until every piece of chicken is evenly coated. This is your velveting marinade.
- Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes.
- Bring 4 cups of water to a gentle simmer in a medium pot or wok over medium heat. The water should be hot, but not at a rolling boil.
- Carefully add the marinated chicken pieces to the simmering water, ensuring they do not clump together. Cook for 1 to 2 minutes, or until the chicken turns opaque and is almost cooked through but still very tender.
- Immediately remove the chicken with a slotted spoon and drain thoroughly. You can briefly rinse the chicken under cold water to stop the cooking process and remove any excess starch, then pat it very dry.
- Your velveted chicken is now ready to be added to your favorite stir-fries, soups, or other Chinese dishes during the final stages of cooking for an incredibly tender texture.
Notes
For best results, do not overcrowd the pot when blanching the chicken. You can also use this velveting technique for thin slices of pork or fish. The velveted chicken is best used immediately in your final dish.
