Velveting Chicken: Pro Tender
A simple and effective technique to prepare chicken that is incredibly tender and moist, just like you'd find in your favorite Chinese restaurant dishes. Perfect for stir-fries and other Asian-inspired meals.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing rice wine or dry sherry
- 0.5 teaspoon sesame oil optional
- 1 egg white optional for extra silkiness
Instructions
- Slice the chicken: Cut chicken breast thinly against the grain into bite-sized pieces or strips.
- Prepare the marinade: In a bowl, combine cornstarch, soy sauce, Shaoxing rice wine (if using), and sesame oil (if using). Add the egg white if desired.
- Marinate the chicken: Add the sliced chicken to the marinade, ensuring all pieces are well coated. Mix thoroughly with your hands.
- Rest: Let the chicken marinate for at least 15-30 minutes at room temperature, or up to an hour in the refrigerator.
- Cook the chicken (water velveting method): Bring a pot of water to a gentle simmer. Carefully add the marinated chicken, stirring to separate the pieces. Cook for 1-2 minutes until the chicken is just opaque and cooked through. Do not boil vigorously.
- Drain: Drain the velveted chicken thoroughly and set aside, ready to be added to your stir-fry, noodle dish, or other recipe.
- Alternatively (stir-fry method): Heat 1-2 tablespoons of oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer and stir-fry quickly for 2-3 minutes until just cooked through and lightly golden. Remove from the pan and set aside.
Notes
For extra silky chicken, add 1 egg white to the marinade. This technique works wonders for chicken stir-fries, noodle dishes, or even chicken added to soups. Ensure chicken is sliced thinly against the grain for best results. You can either blanch the chicken in hot water or quickly stir-fry it until just opaque before adding to your main dish.