Master Velveting Chicken
Velveting chicken is a classic Chinese cooking technique that ensures incredibly tender and silky chicken pieces, perfect for absorbing flavors in stir-fries and other Asian dishes. It transforms ordinary chicken into a succulent ingredient with a unique texture.
Ingredients
- 1 lb chicken breast or thigh boneless
- 1 large egg white
- 2 tablespoons cornstarch
- 1 teaspoon soy sauce light
- 1 teaspoon Shaoxing wine optional
- 0.5 teaspoon sesame oil
- 0.25 teaspoon salt or to taste
- 2-3 cups oil or water for blanching
Instructions
- Slice the chicken breast or thigh into uniform 1/4-inch thick pieces or bite-sized cubes.
- In a bowl, combine the sliced chicken with egg white, cornstarch, soy sauce, Shaoxing wine (if using), sesame oil, and salt. Mix well until every piece is evenly coated. Marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Prepare for blanching: For oil velveting, heat 2-3 cups of neutral oil in a wok or large pot to about 300-325°F (150-160°C). For water velveting, bring a pot of water or chicken broth to a gentle simmer.
- Carefully add the marinated chicken pieces to the hot oil or simmering water, making sure not to overcrowd the pan. Cook in batches if necessary.
- Blanch the chicken for 1-2 minutes, or until the pieces turn opaque and are just about 70-80% cooked through.
- Remove the velveted chicken with a slotted spoon or spider and drain any excess oil or water on a paper towel-lined plate.
- The velveted chicken is now ready to be added to your stir-fries, soups, or other dishes to finish cooking and absorb flavors.
Notes
For oil velveting, ensure oil is not too hot (around 300-325°F / 150-160°C) to prevent overcooking. For a healthier option, use the 'water velveting' method by simmering chicken in water or broth until just opaque. The chicken will finish cooking in your main dish.