Velveted Method To Tenderize Chicken Food
VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Provided by VICTORIA
Categories World Cuisine Recipes Asian Chinese
Time 46m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
- Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g
VELVETED METHOD TO TENDERIZE CHICKEN
I dislike dry, white chicken meat, but I have found a method called "velveting" to make it and any meat tender and juicy. It is used primarily in recipes like stir frying but not only. Preparing it ahead of time saves time later when you prepare the rest of a recipe. It is an almost-secret, almost-poaching method used by Asian restaurants. Here's how to velvet chicken tenders. The prep time includes half hour marinating time.
Provided by Helaine Norman @knish
Categories Chicken
Number Of Ingredients 6
Steps:
- Beat the egg white, cornstarch, wine, salt and 1 Tablespoon of oil in a bowl until smooth.
- Stir in the chicken till coated.
- Cover and refrigerate (marinate) 30 minutes to two hours. Drain in colander.
- Add 1-2 inches of water plus the other 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.
- Remove the chicken AFTER 1 MINUTE with a until ready to prepareotted spoon into the colander to fully drain. SO NOT OVER COOK.
- Place strips in bowl covered with plastic wrap until ready to prepare the recipe of choice.
- Use this velveted chicken in your favorite stir fry recipe.
- You can refrigerate or even freeze and thaw the meat after velveting to use later.
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4.9/5 (80)Total Time 20 minsCategory ChickenCalories 111 per serving
- First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast.
- Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
- Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
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