Chef Andy's Technique Class: Velveting Chicken
Andy Anderson !
I HATE it when that happens.
The process is simple to perform, and the only thing you have to do is let it sit for about a day. Velveting chicken is not new, but this recipe incorporates a twist, based on one of my favorite Chinese chefs.
So, you ready… Let’s get into the kitchen.
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- 1 lb
- boneless chicken breast
- 1 large
- egg white
- 1 Tbsp
- rice wine vinegar
- 1 tsp
- salt, kosher variety
- 4 c
- filtered water
- 3 tsp
- peanut oil
VELVETING THE CHICKEN
1Chop the chicken breasts into bite-sized pieces.
2In the bowl of a food processor, fitted with an S-blade, or a blender, add the egg white, rice wine, and salt.
3Blend on high, until the mixture is smooth and rather thick, about 60 seconds.
4Add the chicken to a bowl, and then pour the egg mixture over the chicken.
5Toss to thoroughly coat, cover the bowl, and refrigerate for 24 to 36 hours.
7VELVETING THE CHICKEN
8Add the water and peanut oil to a large pot, and bring to a simmer, but not a boil.
10Add the chicken and stir in the liquid until they are almost, but not quite cooked through, about 30 to 45 seconds. Do NOT overcook the chicken.
11Remove the chicken with a slotted spoon, and then drain on a paper towel.
12At this point, you need to begin the stir frying, so make sure you have everything you need to complete your particular dish.