Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. The marinade acts as protective coat which seals moisture and keeps the meat from overcooking, resulting in meat morsels that are silky soft and lusciously tender.
• 1 lb boneless, skinless Chicken meat, cut into thin strips
• 2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar
• 1 large egg white
• 1 Tablespoon cornstarch
• 1/4 teaspoon salt
• 2 Tablespoons Canola or Peanut Oil- divided
• Medium bowl
• large skillet
• Slotted spoon
• Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.
• Add the sliced chicken and stir until coated.
• Refrigerate (marinate) 30 minutes. Drain in colander.
• Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. Bring to a full boil over high heat.
• Reduce the heat to medium-low. Immediately add chicken strips, individually, to the almost boiling water. Stir with slotted spoon so they don’t stick together.
• Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
• After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.
• Put the drained strips into bowl and cover with plastic wrap.
• The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.