Velveting Chicken
Source: adapted from Ruthann and about.com
Velveting chicken is a Chinese cooking technique used in stir-frying. The chicken breast is coated in a mixture of egg white and cornstarch and then cooked very briefly in hot oil until the color turns to white. After velveting, the chicken is added to the stir-fry, to finish cooking with the other ingredients. Velveting chicken prevents it from overcooking and becoming dry. As the name implies, it also gives the chicken a smooth, velvety texture.
1 lb boneless, skinless chicken breast halves, cut as desired for recipe
3/4 tsp salt
1 T vegetable oil
1 T cornstarch
1 unbeaten egg white
oil for cooking
Cut chicken into cubes, strips, chunks or as needed, season with salt.
Sprinkle with cornstarch and oil. Mix thoroughly (best to use your fingers). Let stand at room temperature 20 minutes.
Mix in unbeaten egg white to coat all pieces. Let stand 20 minutes.
The chicken is ready to cook but can be refrigerated up to 4 hours, if necessary. Just be sure to separate the pieces before cooking.
To cook, fry in hot oil just until chicken turns white. Drain on paper towels.
Use in stir fry or other recipes to finish cooking.