chef andy's technique class: velveting chicken

How To Make chef andy's technique class: velveting chicken

• Step 1
  Chop the chicken breasts into bite-sized pieces.
• Step 2
  In the bowl of a food processor, fitted with an S-blade, or a blender, add the egg white, rice wine, and salt.
• Step 3
  Blend on high, until the mixture is smooth and rather thick, about 60 seconds.
• Step 4
  Add the chicken to a bowl, and then pour the egg mixture over the chicken.
• Step 5
  Toss to thoroughly coat, cover the bowl, and refrigerate for 2 to 3 hours.
• 
  Step 6
  Chef's Tip: Stop by the fridge occasionally and give the bowl a twirl.
• Step 7
  VELVETING THE CHICKEN
• Step 8
  Add the water and peanut oil to a large pot, and bring to a simmer, but not a boil.
• 
  Step 9
  Chef’s Note: A simmer is where there are bubbles in the water, but few are actually breaking the surface
• Step 10
  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.
• Step 11
  Remove the chicken with a slotted spoon, and then drain on a paper towel.
• Step 12
  At this point, you need to begin the stir frying, so make sure you have everything you need to complete your particular dish.
• 
  Step 13
  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.
• 
  Step 14
  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.
• 
  Step 15
  Keep the faith, and keep cooking.
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