Let’s start this by saying that Velveting Chicken is not the same as Chicken Velvet, while both are food items and uses egg whites together with chicken the similarity ends there. Chicken Velvet is a dish of minced chicken breast mixed with egg whites that is used in soups or is deep fried while Velveting chicken is a cooking technique where chicken breast is coated in egg white and cornstarch mixture then cooked quickly poached in very hot but not boiling water. This result is a tender succulent chicken breast that can be further processed and used on a lot of different stir fries.
Now you’re wondering why do you have to do that? Well like the name implies, it will give your chicken a velvety texture while maintaining its juicy texture and prevent it from over cooking. This is the reason why Chinese chicken dishes are so juicy with that slimy texture, this method is the secret to it. With the coat of egg white and cornstarch enveloping the chicken pieces the juices are trapped inside, hence you can make this ahead of time without worrying that your chicken will get dry.
Convinced now? Well try it out to find out what I am talking about.
- 500 g boneless chicken breast, slice into strips
- 2 tsp Chinese cooking wine
- 1 large egg white
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp oil
- boiling water
- In a bowl combine together egg white, cornstarch, rice wine and salt. Add sliced chicken and stir until coated, let it marinate for 30 minutes.
- Prepare boiling water using an electric kettle then pour it into the wok, add oil then gently add chicken pieces a piece at a time, do not clump together and don’t let the water boil. Stir gently with a slotted spoon so they don’t stick together, cook for 3 minutes then remove the chicken carefully then set them aside in a colander.
- Use with any chicken stir fry recipe that you like.