A traditional Chinese technique to tenderize chicken, ensuring it remains incredibly moist and silky, perfect for stir-fries and other quick-cooking dishes. This method creates a protective barrier that locks in juices, preventing meat from becoming tough.
Unlock Tender Chicken: Velveting Method
A traditional Chinese technique to tenderize chicken, ensuring it remains incredibly moist and silky, perfect for stir-fries and other quick-cooking dishes. This method creates a protective barrier that locks in juices, preventing meat from becoming tough.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tsp baking soda optional
- 1 tsp soy sauce
- 1 tsp Shaoxing wine or dry sherry
- 1/2 tsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp water
- 4 cup water or oil for blanching
Instructions
- In a bowl, combine chicken pieces with baking soda (if using), soy sauce, Shaoxing wine, and sesame oil. Mix well and let marinate for 15-20 minutes to infuse flavor and begin tenderizing.
- In a separate small bowl, whisk together the egg white, cornstarch, and 2 tablespoons of water until smooth. This forms the essential velveting slurry.
- Add the cornstarch mixture to the marinated chicken, ensuring each piece is thoroughly coated. The chicken should look lightly glossy.
- Heat 4 cups of water in a wok or large pot to about 180-200°F (82-93°C). Alternatively, heat oil to 250-300°F (120-150°C). Do not let water boil vigorously or oil get too hot.
- Carefully add the coated chicken pieces to the hot water or oil, separating them to prevent sticking. Cook for 1-2 minutes until they turn opaque and are almost cooked through but still very tender.
- Remove the chicken with a slotted spoon or spider and drain well. The chicken is now velveted and ready to be added to your stir-fries, soups, or other dishes to finish cooking.
Notes
Velveting also works well with other meats like pork and beef. When blanching in water, ensure it's hot but not vigorously boiling to avoid overcooking. If using oil, maintain a low to medium temperature. The goal is to par-cook the chicken until it's just opaque and very tender.
