A fundamental Chinese cooking technique that tenderizes chicken, making it incredibly smooth and juicy for stir-fries and other dishes. This method involves marinating chicken with baking soda, egg white, and cornstarch.
Velvet Chicken: The Secret to Tender Bites
A fundamental Chinese cooking technique that tenderizes chicken, making it incredibly smooth and juicy for stir-fries and other dishes. This method involves marinating chicken with baking soda, egg white, and cornstarch.
Ingredients
- 500 g Chicken breast or thigh thinly sliced or diced
- 60 ml Water or Shaoxing wine
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Baking soda
- 1 large Egg white
- 1 tbsp Cornstarch
Instructions
- Slice chicken thinly or dice into desired pieces.
- In a bowl, combine chicken with water or Shaoxing wine, salt, pepper, and baking soda. Mix well.
- Add the egg white and mix vigorously until a frothy, even coating forms over the chicken pieces.
- Finally, add the cornstarch and mix thoroughly until all pieces are coated. Ensure there are no lumps.
- Marinate for at least 15-30 minutes in the refrigerator before cooking. The chicken is now ready to be stir-fried, deep-fried, or blanched.
Notes
This technique works wonderfully with chicken breast or thigh, thinly sliced or diced. After velveting, the chicken can be stir-fried, deep-fried, or blanched. For best results, allow at least 15-30 minutes of marinating time. Adjust baking soda amount slightly based on chicken quantity for optimal tenderness.
