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Velveting Chicken is a Chinese technique to the tender and juicy texture of a chicken stir-fry. Learn how to velvet chicken and understand the process of how to make the melt-in-your-mouth meat at home from scratch.
Servings: 4 people
- 1 pound boneless skinless chicken breasts
- 1 tablespoon cornstarch
- 1 egg white
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- Salt & pepper to taste
- 1 tablespoon soy sauce optional
In a medium bowl, whisk together egg white, rice vinegar, soy sauce and cornstarch.
Cut the chicken breasts into cubes or thin slices and add to the mixture, tossing to coat. Cover and refrigerate for 30 minutes (or overnight) to marinate.
Bring water to a boil in a pot over high heat, and add the marinated chicken. Boil for about 1 minute until the chicken turns white on the outside. Drain the water.
In a large wok or saucepan, heat oil over high heat and finish cooking by stir-frying the meat.
Calories: 180kcal | Carbohydrates: 3g | Protein: 25g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 267mg | Potassium: 431mg | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.5mg