How to Velvet Chicken: Tenderise for Stir Frys

Ever tried to re-create you favourite stir fry at home only to be disappointed by dried out pieces of chicken, nothing like the tender and succulent morsels found in the your go to chicken chow mein? …

Then you need to learn how to velvet chicken! The Chinese cooking technique of coating the meat in an egg white, cornstarch, salt and rice vinegar mixture and briefly dropping into boiling water before adding to your stiry fry. It’s the magic that helps locks in the juices into those tricky to cook lean pieces guaranteeing tender juicy chicken pieces every time.

How to Velvet Chicken in 3 Easy Steps:

1. Cut the chicken into bite-sized pieces. 

2. Coat the chicken with a whisked mixture of egg white, cornstarch, salt and rice vinegar then refrigerate for 30 minutes.

3. Bring a pan of water up to the boil, then boil the chicken in the water for approx 4 minutes and drain well. 

Watch how it’s done here:


Try this recipe for lemon chicken with scallions from southern china  where the tender velvet chicken elevates the dish to new heights.

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Post Author: MNS Master

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