Master Velveting: Chinese Cooking Secret
A fundamental technique to achieve incredibly tender and juicy chicken pieces, perfect for any Chinese stir-fry or other quick-cooking applications.
Ingredients
- 250 g chicken breast cut into thin strips
- 1 unit egg white large
- 1 tbsp cornstarch
- 1 tsp rice wine or sherry optional
- 0.5 tsp soy sauce optional
- 0.25 tsp baking soda optional
- 1 tbsp water
- 1 tsp sesame oil optional
Instructions
- Pat chicken dry with paper towels to remove excess moisture. Slice chicken against the grain into thin, bite-sized pieces.
- In a medium bowl, combine the egg white, cornstarch, rice wine (if using), soy sauce (if using), baking soda (if using), and water. Whisk until a smooth slurry forms.
- Add the prepared chicken strips to the slurry. Toss thoroughly to ensure every piece of chicken is evenly coated with the mixture.
- Let the chicken marinate at room temperature for at least 15-20 minutes. For slightly better results or if preparing ahead, you can marinate in the refrigerator for up to 30 minutes.
- Before cooking, you can add a drizzle of sesame oil and mix gently. This helps to separate the chicken pieces and prevents them from sticking together during the cooking process.
- Proceed to cook the velveted chicken according to your recipe – typically by quick stir-frying, shallow frying, or blanching in hot water or oil until just cooked through and tender.
Notes
This technique works wonderfully with beef, pork, or fish as well. Adjust marinating time for thicker cuts. For best results, add a little oil after mixing the slurry to seal in moisture and prevent pieces from sticking together during cooking.