A classic Chinese stir-fry featuring incredibly tender and silky chicken, achieved through the traditional velveting technique. This dish is quick, flavorful, and a perfect weeknight meal.
Velveting Chicken: Ultimate Guide
A classic Chinese stir-fry featuring incredibly tender and silky chicken, achieved through the traditional velveting technique. This dish is quick, flavorful, and a perfect weeknight meal.
Ingredients
- 1 lb chicken breast boneless
- 2 tbsp cornstarch
- 1 large egg white
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 2 tbsp vegetable oil for stir-frying
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 cups broccoli florets
- 1 medium bell pepper
- 0.5 cup stir-fry sauce store-bought or homemade
Instructions
- **Velvet the Chicken**: In a medium bowl, combine the chicken pieces with cornstarch, egg white, soy sauce, Shaoxing wine, and sesame oil. Mix well to coat every piece. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- **Blanch the Chicken (optional but recommended for best texture)**: Bring a pot of water to a gentle simmer. Carefully add the marinated chicken, stirring gently to separate the pieces. Cook for about 1-2 minutes until the chicken is just opaque and almost cooked through, but still very tender. Drain immediately and set aside.
- **Stir-fry Vegetables**: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant. Add broccoli florets and bell pepper slices, and stir-fry for 3-4 minutes until tender-crisp.
- **Combine and Finish**: Add the velveted chicken to the wok with the vegetables. Pour in the stir-fry sauce. Toss everything together quickly for 1-2 minutes until heated through and coated in sauce. Be careful not to overcook the chicken.
- Serve immediately over steamed rice.
Notes
For variations, try adding other quick-cooking vegetables like snap peas, baby corn, or bamboo shoots. You can also use this velveting technique for other proteins like pork or shrimp. Ensure your wok or pan is very hot for best stir-frying results.
