Master Chinese Velveting
A foundational Chinese cooking technique to tenderize chicken, ensuring juicy, succulent results in stir-fries and other quick-cooked dishes. This method uses a simple marinade to create a protective coating.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tsp baking soda optional
- 1 tsp soy sauce
- 1 tsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp egg white lightly beaten
- 2 tbsp vegetable oil plus more for velveting
Instructions
- Slice chicken against the grain into thin pieces.
- In a bowl, combine chicken, baking soda (if using), soy sauce, Shaoxing wine, cornstarch, and egg white. Mix well until chicken is evenly coated.
- Add 2 tbsp vegetable oil and mix again. This helps separate the pieces and protect them during cooking.
- Marinate for at least 15 minutes, or up to 30 minutes at room temperature, or several hours in the refrigerator.
- To velvet in oil, heat 2-3 cups of oil in a wok or deep skillet to about 300-325°F (150-160°C). Add the chicken in small batches, ensuring not to overcrowd the wok. Stir gently to separate the pieces.
- Cook for 1-2 minutes until the chicken turns opaque and is just cooked through but still tender. Do not brown.
- Remove chicken with a slotted spoon and drain excess oil. The chicken is now ready to be added to your stir-fry or other dishes.
Notes
Velveted chicken can be prepared ahead of time and stored in the fridge for up to 2 days. It's best used in stir-fries, soups, or any dish where tender chicken is desired. For a healthier option, blanch in boiling water for 30-60 seconds instead of oil.