I love a good stir fry, and there are so many good recipes for stir frying any number of ingredients; however, when it comes to chicken, unless you know exactly what you’re doing (and sometimes even when you know what you’re doing), the chicken comes out a bit on the dry side, and sometimes tasting a bit chalky.
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.
In the bowl of a food processor, fitted with an S-blade, or a blender, add the egg white, rice wine, and salt.
Blend on high, until the mixture is smooth and rather thick, about 60 seconds.
Add the chicken to a bowl, and then pour the egg mixture over the chicken.
Toss to thoroughly coat, cover the bowl, and refrigerate for 24 to 36 hours.
Chef's Tip: Stop by the fridge occasionally and give the bowl a twirl.
VELVETING THE CHICKEN
Add the water and peanut oil to a large pot, and bring to a simmer, but not a boil.
Chef’s Note: A simmer is where there are bubbles in the water, but few are actually breaking the surface
Add 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.
Remove the chicken with a slotted spoon, and then drain on a paper towel.
At this point, you need to begin the stir frying, so make sure you have everything you need to complete your particular dish.
Chef’s Note: What are the Advantages of Velveting Chicken?
Velveting chicken prevents it from overcooking and becoming dry. In addition, it also gives the chicken a smooth, velvety texture.
Chef’s Tip: You may have noticed that this method does not incorporate a lot of the ingredients usually seen in a marinade (oyster sauce, soy sauce, etc). Therefore you may have to up your seasoning during the stir fry, to achieve the desired taste.