Velvetting Meat & Stir-Frying¶
Chicken Breasts¶
Ingredients¶
2 chicken breasts (~450 grams or 1 pound)
1 egg white
15 grams of neutral oil
10 grams cornstarch
1/4 teaspoon of baking soda
4 chicken breasts (~900 grams or 2 pounds)
2 egg whites
30 grams of neutral oil
20 grams cornstarch
1/2 teaspoon of baking soda
6 chicken breasts (~1.35 kilograms or 3 pounds)
3 egg whites
45 grams of neutral oil
30 grams cornstarch
3/4 teaspoon of baking soda
8 chicken breasts (~1.8 kilograms or 4 pounds)
4 egg whites
60 grams of neutral oil
40 grams cornstarch
1 teaspoon of baking soda
Instructions¶
Slice chicken breast about 1/8 inch to an 1/4 inch thick across the grain.
In a bowl, combine the chicken, egg white, cornstarch, and baking soda. Give the chicken a good massage to ensure the marinade is evenly distributed.
Let the chicken marinade for 20 minutes to 30 minutes. This step is crucial for tenderizing the meat and enhancing its flavor.
In a wok or large pot, heat water to a boil. Add a couple of tablespoons of oil. This will help prevent the chicken from sticking together.
Add the chicken and stir gently to separate the pieces. Blanch for 60 to 90 seconds, or until the chicken is just cooked through. Remove and set aside when the chicken is plumped up by about 50%.
That’s it! You can now use the velveted chicken in your favorite stir-fry or soup recipes. The chicken will be tender, juicy, and full of flavor. Enjoy!
Stir-Frying¶
Sauce Ingredients¶
- Equal parts of
soy sauce (low sodium)
mirin
chicken stock (low sodium)
5 - 10 grams of corn starch to thicken the sauce
Stir-Fry Instructions¶
Heat oil in a wok or large skillet over high heat. Add the velveted meat and stir-fry for 2-3 minutes until browned and cooked through.
Stir in your sauce and reduce until sauce thickens.
Add your vegetables and stir-fry for another 2-3 minutes until they are tender-crisp.
Serve hot over rice or noodles.
ref: Stir-Fry chicken