Velveting Chicken for Tender Bites
Velveting is a traditional Chinese cooking technique that tenderizes chicken breast, making it incredibly silky and juicy for stir-fries and other high-heat preparations.
Ingredients
- 1 lb chicken breast sliced thinly against the grain
- 1 tbsp cornstarch
- 1 tsp Shaoxing wine optional
- 1 tsp soy sauce optional
- 0.5 tsp sesame oil optional
- 4 cups water for blanching
Instructions
- Slice the chicken breast thinly against the grain into bite-sized pieces or strips.
- In a bowl, combine the sliced chicken, cornstarch, Shaoxing wine, soy sauce, and egg white. Mix well until the chicken pieces are evenly coated. For extra moisture and tenderness, you can add a small amount of water (1-2 tablespoons) if the mixture seems too dry.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This allows the velveting agents to work their magic.
- Bring 4 cups of water to a boil in a medium pot. Reduce heat to a gentle simmer.
- Carefully add the marinated chicken pieces to the simmering water, stirring gently to prevent sticking. Cook for 1-2 minutes until the chicken turns opaque and is just cooked through. Do not overcrowd the pot; cook in batches if necessary.
- Drain the velveted chicken immediately and rinse briefly under cold water to stop the cooking process and remove any excess starch.
- Your velveted chicken is now ready to be added to your favorite stir-fries, soups, or other recipes. It will remain incredibly tender and juicy throughout the final cooking.
Notes
This technique also works wonders for other lean meats like pork or beef. After velveting and blanching, the chicken is ready to be added to stir-fries, soups, or other quick-cooking dishes. For a richer flavor, you can briefly deep-fry the chicken in hot oil instead of blanching in water.