A traditional Chinese cooking technique that pre-cooks chicken in simmering water with a touch of oil, creating an incredibly tender and juicy texture perfect for stir-fries and other Asian dishes.
Velveting Chicken: Water Method
A traditional Chinese cooking technique that pre-cooks chicken in simmering water with a touch of oil, creating an incredibly tender and juicy texture perfect for stir-fries and other Asian dishes.
Ingredients
- 450 gram boneless skinless chicken breast or thighs
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon cornstarch
- 0.25 teaspoon baking soda optional
- 1 quart water
- 1 tablespoon cooking oil vegetable or canola
Instructions
- In a bowl, combine the cut chicken pieces with soy sauce, rice wine, cornstarch, and baking soda (if using). Mix well to coat all chicken pieces. Marinate for at least 15-30 minutes.
- Bring 1 quart of water to a boil in a medium pot. Reduce the heat to a gentle simmer.
- Add 1 tablespoon of cooking oil to the simmering water.
- Carefully add the marinated chicken pieces to the simmering water, ensuring not to overcrowd the pot. Cook in batches if necessary.
- Allow the chicken to cook for 1-2 minutes, until it turns opaque and is about 70-80% cooked. Do not fully cook through.
- Remove the velveted chicken from the water using a slotted spoon or spider strainer. Drain thoroughly.
- Your tender, juicy velveted chicken is now ready to be used in your favorite stir-fries or other dishes.
Notes
For best results, ensure the water is at a gentle simmer, not a rolling boil, to prevent overcooking. Marinating with a pinch of baking soda can further enhance tenderness. Drain chicken thoroughly before adding to stir-fries.
