A fundamental Chinese cooking technique that uses a simple marinade, often including baking soda, to tenderize chicken, resulting in a silky, moist texture perfect for stir-fries and other quick-cook dishes.
Velveting Chicken for Stir-Fry
A fundamental Chinese cooking technique that uses a simple marinade, often including baking soda, to tenderize chicken, resulting in a silky, moist texture perfect for stir-fries and other quick-cook dishes.
Ingredients
- 1 pound boneless skinless chicken breast or thighs cut into bite-sized pieces
- 1 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine optional (or dry sherry)
- 1 teaspoon cornstarch
- 1 tablespoon water or oil
Instructions
- Cut the chicken: Slice boneless, skinless chicken breast or thighs into uniform, bite-sized pieces.
- Combine ingredients: In a medium bowl, combine the chicken pieces with baking soda. Mix thoroughly to coat all chicken pieces.
- Marinate: Let the chicken sit for 15-20 minutes at room temperature. Avoid over-marinating.
- Rinse: Rinse the chicken thoroughly under cold running water for 1-2 minutes to wash off all baking soda. This is crucial to prevent any metallic or soapy taste. Squeeze out excess water.
- Season and starch: In a clean bowl, toss the rinsed chicken with soy sauce, Shaoxing wine (if using), and cornstarch until well coated. Add water or a touch of oil for extra moisture if desired.
- Ready to cook: The velveted chicken is now ready to be quickly blanched in hot water/oil or added directly to your stir-fry.
Notes
This technique works for beef or shrimp too. For best results in stir-fries, briefly blanch the velveted chicken in hot water or oil for 30-60 seconds before adding to the wok. Ensure thorough rinsing to avoid any metallic taste.
