Introduction: How to Velvet Chicken

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The word "velvet" is a verb... sometimes. ;-)  It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant.

If you've been frustrated by less-than-stellar stir-fry results at home, simple velveting will take your stir-fry from mundane to extraordinary.  Your family will swear it's take-out. ;-)

Here's how it's done with chicken:

  • 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
  • Water
  • Medium bowl
  • Whisk
  • Colander
  • 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.  

Need a delicious Stir-fry recipe?  Try one of my favorites: Black Pepper-Garlic Chicken
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