Velvet Chicken
Velvet Chicken
Ingredients
- 500 grams chicken breast, sliced into thin pieces, approximately 1 1/2 to 2 inches long
- 1 teaspoon salt
- 1 tablespoon Shao Xing wine
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 egg white
- 2 tablespoons oil, for marinating
- as needed oil, for oil blanching, enough to submerge chicken
- 1 tablespoon oil, for water blanching
- as needed water, for water blanching, enough to submerge chicken
Instructions
- 1
Place the sliced chicken breast into a bowl.
⏱️ 2 min
- 2
Add the salt, Shao Xing wine, baking soda, cornstarch, and egg white to the chicken.
⏱️ 2 min
- 3
Mix all the ingredients thoroughly by hand until the chicken pieces are evenly coated.
⏱️ 3 min
- 4
Add 2 tablespoons of oil to the marinated chicken and mix again. This step helps separate the chicken pieces and prevents them from sticking together.
⏱️ 1 min
- 5
Let the chicken marinate for 20 minutes.
⏱️ 20 min
- 6
Choose your blanching method. For oil blanching: Heat a wok with a generous amount of oil over medium-low heat. The oil should be hot but not smoking. Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the wok. Stir the chicken gently to separate the pieces. Cook for approximately 30-40 seconds, or until the chicken is just cooked through and appears white. Remove the chicken from the oil and drain well.
⏱️ 1 min
- 7
Alternatively, for water blanching: Bring a pot of water to a rolling boil. Add 1 tablespoon of oil to the boiling water. Carefully add the marinated chicken pieces to the boiling water. Stir gently to separate the pieces. Cook for approximately 30-40 seconds, or until the chicken is just cooked through and appears white. Remove the chicken from the water and drain well.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Velvet Chicken
- 500 grams chicken breast, sliced into thin pieces, approximately 1 1/2 to 2 inches long
- 1 teaspoon salt
- 1 tablespoon Shao Xing wine
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 egg white
- 2 tablespoons oil, for marinating
- as needed oil, for oil blanching, enough to submerge chicken
- 1 tablespoon oil, for water blanching
- as needed water, for water blanching, enough to submerge chicken
Instructions
- 1
Place the sliced chicken breast into a bowl.
⏱️ 2 min - 2
Add the salt, Shao Xing wine, baking soda, cornstarch, and egg white to the chicken.
⏱️ 2 min - 3
Mix all the ingredients thoroughly by hand until the chicken pieces are evenly coated.
⏱️ 3 min - 4
Add 2 tablespoons of oil to the marinated chicken and mix again. This step helps separate the chicken pieces and prevents them from sticking together.
⏱️ 1 min - 5
Let the chicken marinate for 20 minutes.
⏱️ 20 min - 6
Choose your blanching method. For oil blanching: Heat a wok with a generous amount of oil over medium-low heat. The oil should be hot but not smoking. Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the wok. Stir the chicken gently to separate the pieces. Cook for approximately 30-40 seconds, or until the chicken is just cooked through and appears white. Remove the chicken from the oil and drain well.
⏱️ 1 min - 7
Alternatively, for water blanching: Bring a pot of water to a rolling boil. Add 1 tablespoon of oil to the boiling water. Carefully add the marinated chicken pieces to the boiling water. Stir gently to separate the pieces. Cook for approximately 30-40 seconds, or until the chicken is just cooked through and appears white. Remove the chicken from the water and drain well.
⏱️ 1 min