Chinese Velveting: Tender Chicken Secret
A traditional Chinese cooking technique to make chicken exceptionally tender, silky, and succulent, ideal for stir-fries and other dishes.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine or dry sherry
- 1 large egg white
- 2 tbsp cornstarch
- 1 tsp sesame oil optional
- 2 cups water or cooking oil for blanching
Instructions
- Slice the chicken against the grain into uniform, thin pieces (about 1/4-inch thick).
- In a medium bowl, combine the sliced chicken with salt, white pepper, and Shaoxing wine. Mix well with your hands until the liquid is absorbed and the chicken feels slightly sticky. Let sit for 5 minutes.
- Add the egg white to the chicken and mix thoroughly until it's completely absorbed and the chicken looks coated.
- Sprinkle the cornstarch over the chicken and mix until each piece is lightly and evenly coated. Add sesame oil if using, and mix again.
- Heat a wok or medium pot with about 2-3 inches of water or cooking oil to medium-high heat. If using oil, heat to 300-325°F (150-160°C). If using water, bring to a gentle simmer (not a rolling boil).
- Carefully add the chicken in small batches to avoid overcrowding the pan, which can lower the temperature too much. Cook for 60-90 seconds, stirring gently, until the chicken turns opaque and feels silky. If using for a stir-fry, it doesn't need to be fully cooked through at this stage as it will finish cooking later.
- Remove the velveted chicken with a slotted spoon or strainer and drain thoroughly. If using oil, place on paper towels to absorb excess oil. If blanching in water, you can briefly rinse it under cold water to stop cooking and remove excess starch, then drain well.
- Use the velveted chicken immediately in your stir-fry, soup, or other desired dish.
Notes
For best results, do not overcrowd the pan when blanching. Ensure chicken is thinly sliced against the grain for quick and even cooking. This technique works with breast or thigh meat. You can also use this method for pork or fish. If blanching in water, a quick rinse under cold water after blanching helps remove excess starch and stops the cooking process.