What is the Velveting chicken?

 

Velveting chicken, a Chinese cooking technique in frying is also used. The chicken is coated in a mixture of egg whites and cornstarch (rice wine or dry sherry and salt are added frequently), for up to 30 minutes marinated and then cooked very briefly in hot oil until the color white turns. After the Velveting the chicken is added the stir fry, to the end with the other ingredients cooking.

Egg white 1 ingredients: 1 pound boneless, skinless chicken breast 1 large tablespoons cornstarch 2 cups vegetable or peanut of OilDirections:
1. Chop the chicken in 3 / 4-1-inch cubes. You stir together the egg whites and cornstarch into a bowl. Tossing the chicken cubes, or add the egg white mixture to coat the chicken into the mix with the fingers. Marinate the chicken in a sealed container in the refrigerator for 30 minutes.
2. Lay out paper towels or prepare a colander to drain the chicken after cooking. Heat 2 cups oil in a wok preheated until the oil reached 275 degrees Celsius. (To test the heat by you a piece of chicken in the wok - it should immediately float). Add the chicken cubes and let Cook until just turn white (30 seconds) to disconnect you gently with a wooden spoon or chopsticks. Remove the chicken cubes quickly from the wok and drain in a colander or paper towels once you turn white.
3. Finish the velveted chicken with vegetables deep frying, tossing and stirring cooking, make sure that the chicken is cooked through.

Velveting chicken in egg whites and cornstarch mixture prevents that there of boil over and always dry. As the name implies, there is a soft, velvety texture chicken. The oil from the Velveting can stored and used by other chicken dishes stir-fry.

The first stage of the Velveting process can be completed earlier in the day. After preparing the mixture, you save the chicken in a sealed container in the refrigerator until ready to use protein and coating the chicken cubes. All that remains is the chicken cubes in the hot oil to cook and add the stir fry you.

This technique works best with wok dishes, which are strongly flavored like such as Kung pao chicken, because the mixture Velveting lacks the variety of spices that are found in a marinade chicken (e.g. oyster sauce and soy sauce). Otherwise, the Court can somewhat bland taste.

Velveting helps more tender beef before stir frying - make, make sure the beef in batches to cook if so not wok trapping necessary. Shrimp is often called velveted also.