HOW TO VELVET CHICKEN

chicken

The word “velvet” is a verb… sometimes. ūüėČ ¬†It’s the almost-secret poaching technique that’s used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant.

If you’ve been frustrated by less-than-stellar stir-fry results at home, simple¬†velveting¬†will take your stir-fry from mundane to extraordinary. ¬†Your family will¬†swear¬†it’s take-out. ūüėČ

Here’s how it’s done with chicken:

Ingredients:

  • 1 lb boneless, skinless Chicken meat, cut into thin¬†strips
  • 2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar
  • 1 large egg white
  • 1 Tablespoon cornstarch
  • 1/4¬†teaspoon salt
  • 2 Tablespoons Canola or¬†Peanut Oil- divided
  • Water

Tools:

  • Medium bowl
  • Whisk
  • Colander
  • large skillet
  • Slotted spoon

Preparation:

Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.

Add the sliced chicken and stir until coated.

Refrigerate (marinate) 30 minutes. Drain in colander.

Add 1-2 inches of water plus 1 Tablespoon oil to the skillet.  Bring to a full boil over high heat.  

Reduce the heat to medium-low. ¬†Immediately add chicken strips, individually, to the almost-boiling water. ¬†Stir with slotted spoon so they don’t stick together.

Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.

After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.

Put the drained strips into bowl and cover with plastic wrap.

The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.  

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