Velveting: Tender Meat for Stir-Fries
A simple, yet effective method to prepare chicken breast for stir-frying, ensuring incredibly tender and juicy results every time, a hallmark of Chinese cuisine.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine optional
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 0.5 teaspoon baking soda optional
Instructions
- Slice the chicken: Cut the boneless, skinless chicken breast into thin, bite-sized slices or strips, against the grain.
- Marinate: In a medium bowl, combine the sliced chicken with soy sauce, Shaoxing wine (if using), sesame oil, and baking soda (if using). Mix well to coat every piece.
- Add egg white and cornstarch: Stir in the egg white until thoroughly combined. Then, add the cornstarch and mix until the chicken pieces are lightly coated and sticky.
- Rest: Cover the bowl and refrigerate for at least 15-30 minutes, or up to 1 hour. This allows the velveting agents to work their magic.
- Cook: The chicken is now ready for stir-frying. When stir-frying, cook quickly in a hot wok with a small amount of oil until just cooked through and lightly browned.
Notes
This technique works great with beef, pork, or even fish. Adjust cornstarch and egg white ratios for larger quantities. For best results, let it marinate for at least 30 minutes, or up to an hour. Ensure your wok is very hot for quick stir-frying.