Velvet Chicken: The Secret to Tender
Learn the ancient Chinese velveting technique to achieve incredibly tender and silky chicken pieces, perfect for stir-fries, soups, and other Asian-inspired dishes. This method ensures moist, flavorful results every time.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 large egg white
- 1 tbsp cornstarch
- 1 tsp light soy sauce
- 1 tsp Shaoxing wine or dry sherry
- 0.5 tsp sesame oil
- 0.25 tsp white pepper
- 2 tbsp vegetable oil for blanching/stir-frying (or water for blanching)
Instructions
- Pat chicken pieces dry with paper towels.
- In a bowl, combine egg white, cornstarch, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well to form a smooth paste.
- Add chicken pieces to the marinade, ensuring each piece is fully coated.
- Refrigerate for at least 30 minutes, or up to 2 hours, for flavors to meld and coating to adhere.
- To cook, you can either: Oil-blanch: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add chicken in a single layer and cook for 1-2 minutes until just opaque and cooked through, turning once. Remove with a slotted spoon. Or, Water-blanch: Bring a pot of water to a gentle simmer. Add chicken pieces and cook for 1-2 minutes until just opaque. Remove with a slotted spoon.
- The velveted chicken is now ready to be added to your stir-fries, soups, or other dishes during the final stages of cooking.
Notes
For best results, ensure chicken pieces are uniform in size. You can also velvet other proteins like pork or fish. Blanching in water is a healthier alternative to oil-blanching. Don't overcook the chicken during the initial velveting step, as it will finish cooking in your main dish.