Description
Velveting chicken is a classic Chinese cooking technique that involves marinating and briefly cooking chicken to preserve its tenderness and moisture, resulting in a silky, smooth texture perfect for stir-fries. This recipe outlines two popular velveting methods: oil method and water blanching method, ensuring juicy, tender chicken every time.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast (boneless, skinless)
- 3 tablespoons water
- 2 teaspoons soy sauce
- 2 teaspoons vegetable oil or sesame oil
- 2 1/2 teaspoons cornstarch
Instructions
- Slice the Chicken: Slice the chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick to ensure uniform cooking and tenderness.
- Marinate with Water and Soy Sauce: In a medium bowl, combine the water and soy sauce, then add the chicken pieces. Mix thoroughly until well coated and let it sit for 5 minutes to allow the marinade to absorb into the meat.
- Add Oil and Cornstarch: Add the vegetable or sesame oil and cornstarch to the chicken. Mix again until every piece is evenly coated. Let the chicken marinate for an additional 10-15 minutes for maximum velveting effect.
- Velvet with Oil Method – Heat the Wok: Heat a wok over high heat until it just starts to smoke slightly. Add 2 tablespoons of vegetable oil and swirl to coat the surface evenly.
- Cook Chicken in Wok: Add the marinated chicken pieces in one layer, searing them for about 20 seconds. Stir-fry quickly until the chicken pieces turn opaque, which usually takes less than a minute. Remove the chicken and place on paper towels to absorb excess oil.
- Note the Cooking Stage: Avoid overcooking during velveting as the chicken will be cooked again in your final stir-fry dish.
- Velvet with Water (Blanch) Method: Bring a wok filled with boiling water to a boil. Gently add the chicken pieces, stirring carefully to prevent clumping.
- Blanch the Chicken: Cook the chicken until it turns opaque, then continue cooking for 10 additional seconds. Remove the chicken immediately to prevent overcooking.
- Final Remark: In both methods, the chicken remains tender and partially cooked, ready to be used in stir-fries or other preparations.
Notes
- Do not overcook the chicken during the velveting process to maintain tenderness; it will be fully cooked later in the stir-fry.
- Vegetable oil can be substituted with sesame oil for a nuttier flavor.
- Ensure uniform slicing of chicken for even cooking and texture.
- Velveting is a technique to keep proteins moist and tender; use as a preparatory step before stir-frying.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Protein Preparation
- Method: Stovetop
- Cuisine: Chinese
Keywords: velveting chicken, tender chicken, Chinese cooking technique, stir-fry chicken, chicken marinade, oil velvet, water velvet
