What is Velveting of chicken?

 

Ingredients: 1 pound chicken breasts Boneless Skinless, 1 large egg white 1 tbsp of cornstarch 2 cups vegetable or peanut oilDirections:
1 Cut the chicken into 3/4 - 1 inch cubes. In a bowl, mix cornstarch and egg white. Add the mixture of the cubes of chicken egg white, launching or using your fingers to coat the chicken mixture. Marinate the chicken in a container sealed in the refrigerator for 30 minutes.
2 Expose paper napkins or prepare you a strainer drain chicken after cooking. Heat 2 cups oil in a wok preheated until the oil reached 275 degrees Fahrenheit. (Test for heat by placing a piece of chicken in the wok - he should float immediately). Add the cubes of chicken and let cook until they turn white (approximately 30 seconds), with a spoon of wood or chopsticks to gently separated them. Quickly remove the cubes of chicken wok as soon as they turn white and drain in a colander or paper towels.
3 Complete chicken velveted opened with vegetable cooking, launch and stirring to ensure that the chicken is cooked through.

Chicken velveting in egg white and cornstarch mixture prevents Bake and become dry. As its name implies, it also gives chicken a smooth and velvety texture. The velveting oil can be saved and used for sautéing other dishes of chicken.

The first step in the process of velveting can be completed earlier in the day. After preparing the mixture of egg whites and coating, Chicken cubes store chicken in a sealed container in the refrigerator until ready to use. All that remains is to cook Chicken cubes in hot oil and add them to the stir-fry.

Since mix velveting lacks the variety of seasonings that are usually found in a marinade for chicken (like soy sauce and oyster sauce) this technique works best with stir-fries who are highly experienced, like Kung Pao chicken. Otherwise, the dish can taste rather bland.