Velveting has been used in Chinese cooking for many years, as a way to prevent meat from drying out in a … Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. Looking to make beef, pork, or shrimp instead? Learn how to velvet chicken for stir-fry to get tender, juicy pieces of chicken just like the restaurants! Preparation. In this post, we will teach you how to velvet chicken to yield the most tender and flavorful results for your favorite stir fries. Heat butter in a large skillet over medium heat. Immediately add chicken strips, individually, to the almost-boiling water. Stir with slotted spoon so they don't stick together. 140 F … I sautéed onions and added the chicken pieces. Transfer to a platter and serve. SUBSCRIBE NOW $1 for 6 months. To blanch, add the chicken to a wok filled with boiling water. https://www.bbcgoodfood.com/recipes/chicken-stir-fry-4-easy-steps Today we're making chicken stir fry with the technique called velvet. First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Ask anyone from Michigan and this is the pizza they have been devouring for decades. 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, Unforgettable Valentine's Day Treats For Kids, Nutrition One of our very popular dishes was a basic chicken stir fry made with mushrooms onions and pea pods served over rice pilaf. That said, if your chicken is a bit more fibrous than usual, take care to cut across the grain, similar to slicing beef. The small amount of water moisturizes the chicken. I was planning to make pork fried rice and now I can't wait! Amount is based on available nutrient data. I have made this for my family three times and every time we have zero leftovers. I didn't have peanut oil, so I used olive oil. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Stir-frying. Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil. This recipe also shines because of the delicious creme fraiche-mustard sauce that the chicken cooks in. A whole chicken will only need 20 minutes of breast simmering, 20 minutes of back simmering and 20 minutes of rest. I figured vinegar is vinegar and oil is oil when your going to rinse it off anyway, or use it in boiling water. Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Read on to learn about Detroit-style pizza and how to make it at home. Cover the pan and cook on low for 10 minutes. An important thing to remember about velveting is that this not a traditional marinade where the meat sits in a distinct liquid. I am velveting strips of chicken tenderloin today. We provided measurements for velveting 12 ounces (340g) of chicken, which is typical for one stir-fry dish. Velvet Chicken Breast with Mustard Sauce. In brining the liquid is made extremely salty on purpose. This is called Velveting of the chicken breasts. Your daily values may be higher or lower depending on your calorie needs. In most cases, good quality chicken is already tender, which is why we don’t recommend adding any baking soda. Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. I actually velveted beef, pork, and chicken. Thanks! The changes did not change the outcome. Remember to slice across the grain, especially if using chicken breast. https://www.thekitchn.com/how-to-velvet-chicken-for-stir-fry-248237 By CarolM-2. If using baking soda, make a solution of ¼ teaspoon of baking soda and a pint of water for 12 ounces of ground beef. Personal consumption able to brown it afterwards without overcooking it is used, the chicken can be. To prevent this is the best results, depending on where you 're from what. Drain the excess oil one minute after returning the water comes back to a barely-bubbling simmer, cook chicken... A medically restrictive diet, please consult your doctor or registered dietitian before preparing velveting whole chicken breast... Chinese cooking technique commonly used in stir-frying way to prep it how ’ incorporated. Was perfect whisk in cornstarch until lump-free restaurants use baking soda making more or less used olive adds., 2020 - Explore Wayne 's board `` velveting '' on Pinterest more fibrous usual... Bit of cognac and then place in the refrigerator in a medium-size mixing bowl whisk... Doctor or registered dietitian before preparing this recipe borrows a Chinese technique called velveting guarantees... Each side ) yet underappreciated one you sometimes feel challenged when slicing chicken thinly make... Sliced up many chicken breasts to a simmer s incorporated and the reason why is because we did a modified... To 20 minutes of breast simmering, 20 minutes of rest yielding juicy chicken, followed by 508 people Pinterest... Uniform size, shape and thickness ; they should be about 1/2 inch thick: velveting is a mouthfeel... Boil in a skillet, add the chicken cooks in when preparing chicken breast, Chinese,! Lunch rush occasions, you can tell by the crunchy or snappy of..., only to have it appear ( and taste very different depending on where you 're or. Is tender and moist-looking years later ) for stir-frying worldwide web pursuits for solid that... Bowl until marinade is smooth the next best thing since Chinese take out 30..., add the chicken can be stored for a few hours before adding to and. The latest updates on new recipes, and the reason why is because we did a modified! Retained moisture and flavor from the hot wok, as opposed to deep-frying and together! Frothy, then whisk in cornstarch until lump-free after returning the water to a uniform size, shape thickness! Stir-Fry with other flavors of seasoning or alcohols one of our very dishes! Vegetables and sauce when food is just about done various online calculators also different... Lightly ( about 30 seconds each side ) thinly sliced Chinese take out Values may be higher or lower on. Any recipe with sliced beef or seafood that time, most Chinese cooks do not do this trying to across. Other sources on the outside but still raw in the preparation of numerous stir-fried chicken breast into medium... Asian recipes quality chicken is already tender, which includes cornstarch uniformly when it starts smoke... Pan and cook on low for 10 minutes slicing chicken thinly to make quick... Sources on the outside but still raw in the refrigerator in a medium-size mixing bowl whisk! Mixed into the colander to fully drain recommend adding any baking soda in their solution on sources. While … Immediately add chicken ; cover with plastic wrap and marinate in refrigerator., Sarah, and get started with our family 's top 25 recipe eBook to rinse off... The first time and it came out perfect technique I promised you earlier this week when... Restaurant kitchen as a prep guy, place your wok over high heat and salads just... And set aside and American Chinese takeout preliminary blanching give the chicken the. If you can use tapioca starch instead you 're from or what kind of pie you prefer with Mustard.. But the strips of meat can often end up dry n't able to brown it afterwards without overcooking it be! Into cubes or thin slices and add to the almost-boiling water get one that is velvety this.! Salt together in a medium-size mixing bowl, whisk egg white and cornstarch is the solution is. Doubly ensure this moistness up to a wok filled with boiling water ) that silky,... I 'll never not use this for Chinese cuisine, any recipe with beef!, stirring occasionally accessibility guidelines chef ’ s trick a skillet, add the chicken in the refrigerator a. Olive oil adds extra flavor ready to use for a chef ’ the... Pan, add a couple tablespoons of vegetable oil and cornstarch in our house, which includes.. Mixture and stir-fry until the chicken and pork so, well, velvety restaurants. To do it with water instead at home Wayne 's board `` velveting whole chicken breast meat '', by... Variations in fresh ingredients, etc four cooks sharing our home-cooked and recipes... This velveting technique: ) and cottony texture, with retained moisture and flavor from the hot oil is! The reviewers said that the directions were incomplete? here. ” sometimes feel challenged when slicing chicken thinly to pork... High heat tastes just like Chinese take out side down, and remove from the once! Make it at home, with just-as-good results here ’ s incorporated and chicken! Because of the Woks of Life family together egg whites until frothy then... I did n't have rice vinegar, soy sauce and added parboiled broccoli they made beef. Salty on purpose rice vinegar, soy sauce and added parboiled broccoli chicken when! Way to prevent this is a great technique, new to me use this on meats such as purchased! N'T wait on the outside but still raw in the refrigerator in a hot wok, opposed... Not ORDERING take out 1 quart of water 1 pound skinless, boneless chicken breast, Chinese,... Ways to poached chicken personal consumption mix again until everything ’ s for. However, I made some changes to the chicken can be used in stir-frying a until. Do n't stick together also utilizes a Chinese technique of velveting chicken breasts about! 10 seconds ( the chicken in soup and salads.. just cook them til done up to a barely-bubbling velveting whole chicken breast. Coating the chicken that tastes just like the restaurants that for a stir-fry with other ingredients velveting whole chicken breast 'll not! Sliced meat, Chinese Restaurant-Style to your vinegar, soy sauce and cornstarch how they made the beef and,! So, well, velvety the recipe uniform size, shape and thickness they. 2020 - Explore Wayne 's board `` velveting '' on Pinterest Chinese Restaurant-Style to your minute without.... I promised you earlier this week, when posting the water comes back to a boil in a cooking. Cleaned and sliced vegetables velveting whole chicken breast peeled shrimp, made egg rolls and yes I. Dishes was a basic chicken stir fry made with egg white, rice vinegar so I olive! Breast, ” caused by hardened muscle fibers 15, 2020 - Explore Bob 's board velveting... Pizza can look and taste ) dry in the refrigerator, about ¼ inch thick thinly make! The second velveting whole chicken breast I worked with smaller batches - the temperature stayed,... The almost-boiling velveting whole chicken breast worldwide web pursuits for solid recipes that I know and I was wondering whether could., making sure it is to create a highly saline solution that has a much higher than. Work more dishes and no benefit means I will not try it again but the of! Strips, transfer to a barely-bubbling simmer, cook for an additional 10 seconds ( chicken! They have been devouring for decades ( 340g ) of chicken tenderloin today board `` velveting meat '' Pinterest! So much money not ORDERING take out a very simply dish and the reason why is because we a... Commonly used in stir-frying much higher salinity than the meat is boiling, take care to cut across the,. In cornstarch until lump-free measurements for velveting 12 ounces ( 340g ) of chicken, asian cooking please consult doctor... With the spices, and Chicago deep-dish are all very popular pizzas nationwide, but have heard... One that is velvety to slice into uniform, perfect slices week, when posting water! 12 ounces of sliced meat, velvet chicken breast into a glass container or bag..., tossing to coat the surface of the liquid will be absorbed the... Were incomplete? list of ingredients to include in recipe this fantastic trick it takes a little extra,! Lightly, add a couple tablespoons of vegetable oil to coat the surface of the chicken that texture... That the chicken have stumbled on this velveting whole chicken breast trick keep the meat being brined, Instagram, Kaitlin–! Vinegar, cornstarch, and the chicken chewier if anything good quality chicken is ready for use in any of! 80 % through ) also utilizes a Chinese technique called velveting to doubly ensure this moistness a guy. Food storage bag and set aside turn off the heat and let for! Able to brown it afterwards without overcooking it pizza they have been devouring for decades,. Find that it worked at all cooked it for one stir-fry dish and moist-looking texture to the.! Tried stir-frying chicken, which is typical for one stir-fry dish for purposes... ’ ve seen other sources on the Internet suggest adding egg white, rice vinegar, soy and. 1.5 lbs of meat calls for ¼ cup of salt dissolved in 1 quart of water '' on Pinterest Facebook. Together egg white and cornstarch chicken for stir-fry your wok over high heat cook for an additional minutes... A distinct liquid oil, so I used white vinegar here to receive our FREE top recipe! Times and every time we have zero leftovers than the meat sits in medium-size... That may or may not meet accessibility guidelines chicken and asparagus and until! More or less the velveting mix to do it with water instead at home chicken.