Velveting Chicken: Secrets to Tenderness
Discover the ancient Chinese secret to achieving incredibly tender and juicy chicken, perfect for stir-fries, soups, or any dish where succulent meat is key. This simple technique locks in moisture and creates a silky texture.
Ingredients
- 1 pound boneless skinless chicken breast or thigh
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine (optional)
- 0.5 teaspoon sesame oil (optional)
- 1 large egg white
- 1 tablespoon cornstarch
- 0.25 teaspoon baking soda (optional
- 2 tablespoons water (if using baking soda
- 2 tablespoons vegetable oil (for blanching/stir-frying)
Instructions
- Pat chicken pieces dry with paper towels.
- In a medium bowl, combine the chicken with soy sauce, Shaoxing wine (if using), and sesame oil (if using). Mix well.
- Add the egg white, cornstarch, baking soda (if using), and water (if using). Mix thoroughly until every piece of chicken is evenly coated and the mixture looks like a thick paste.
- Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the marinade to work.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until the chicken is just cooked through and turns opaque. Alternatively, blanch in simmering water for 1-2 minutes until cooked.
- Remove chicken from the pan/water and set aside. It's now ready to be added to your stir-fry, soup, or other desired dish.
Notes
For best results, allow chicken to marinate for at least 30 minutes. You can either quickly blanch the velveted chicken in simmering water or stir-fry it directly. Ensure the oil isn't too hot if stir-frying to avoid overcooking and maintain tenderness. Adjust baking soda amount; too much can give a soapy taste.