Velveting Chicken (Chinese Stir-Fry Prep Method)
Velveting chicken is a classic Chinese cooking technique that involves marinating and partially cooking chicken to achieve a tender and silky texture before stir-frying. This method ensures juicy, flavorful chicken that remains moist and tender in the final dish.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Stir-Fry Preparation
- Method: Stovetop
- Cuisine: Chinese
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 chicken breast across the grain into 1 1/2 to 2-inch pieces, about ΒΌ-inch thick to ensure even cooking and optimal texture.
- Marinate with water and soy sauce: In a medium bowl, add the water and soy sauce to the chicken. Mix until the chicken is well-coated and set aside for 5 minutes to allow the liquid to absorb.
- Add oil and cornstarch: Incorporate the oil and cornstarch into the chicken mixture, mixing until thoroughly coated. Let the chicken marinate for an additional 10-15 minutes to develop the velveting effect.
- Velvet with oil method: Heat a wok over high heat until it starts to lightly smoke. Add 2 tablespoons of vegetable oil, swirling to coat the surface. Place chicken pieces in one layer and sear for 20 seconds. Stir-fry quickly until the chicken turns opaque, then remove and set aside on a paper towel-lined plate. Be careful not to overcook, as the chicken will be cooked again in the final stir-fry.
- Velvet with water (blanch) method: Alternatively, add the chicken to boiling water in a wok. Gently stir to prevent clumping. Once the chicken turns opaque, cook for an additional 10 seconds, then remove. Avoid overcooking as the chicken will be cooked again in the stir-fry.
Notes
- Do not overcook the chicken during the velveting process to keep it tender and juicy.
- Velveting can be done using either the oil method or the water blanching method depending on preference.
- Velveted chicken is ideal for stir-frying dishes to ensure moist and tender protein.
- The soy sauce in the marinade adds umami flavor and helps in tenderizing.