When you think of the word ‘velvet’, what comes to your mind? Yes, you have guessed it right! Smooth and soft! When you velvet chicken, your ordinary stir-fry becomes soft, velvety, tender, juicy, and will melt in the warmth of your mouth! Yummy! It is actually a Chinese cooking method to give your favourite chicken a smooth and velvety texture.
Ingredients Required
Method of Cooking
Do you know of any other lip-smacking recipe? Please share your cooking experiences.
How to prepare it? Keep reading this post to learn more.
- 1 lb. bone-free chicken. Make sure it is skinless and cut into thin strips
- One big egg white
- 2 teaspoons of Saki, i.e. rice wine or seasoned rice vinegar
- Salt – ¼ teaspoon
- Two tablespoons of Peanut Oil or Canola (Divided)
- One tablespoon of Cornstarch
- Water
- A bowl of medium size
- Colander or Strainer
- Whisk
- Slotted spoon
- A big skillet
- Take the bowl and beat the cornstarch, egg white, salt, rice wine and one tablespoon of oil. Keep whisking until it becomes smooth.
- Now, you have to add the slices of chicken and keep stirring until it is coated.
- Marinate for about half an hour and drain using a colander or strainer.
- Now, it’s time to add some water and also one tablespoon of oil to the skillet. Put in on high flame and bring to boil.
- Lower the flame to medium-low and add the strips of chicken immediately, one at a time to the full boiling water. Make sure you keep stirring with the slotted spoon so that the chicken strips do not stick together.
- When you see the water coming back to a bubbling simmer, keep cooking the chicken for about another minute. This time stir occasionally.
- Remove the slices of chicken after a minute with your slotted spoon. Put into the strainer (colander) so that it drains completely.
- Now, it’s time to put the drained chicken strips into a bowl. Cover it with a plastic wrap.
- Lip-smacking, soft and velvety chicken strips are warm and ready to be served with your favorite stir-fry.
