Sophie Bennett
Velveting is a Chinese cooking technique used in stir-frying that originated in Cantonese kitchens. It involves coating meat in a combination of cooking fat (usually oil or melted butter) and cornstarch to create a protective layer that keeps the meat moist and juicy during the high-heat cooking process. The technique is commonly used to velvet chicken before making stir-fries, fried rice, and other dishes. The process typically involves marinating the chicken in a mixture of water, oil, cornstarch, and a flavour agent like soy sauce or oyster sauce. The chicken is then seared in a hot wok or pan to create a light crust that eventually melts when added to the sauce, resulting in a silky mouthfeel and a flavourful bite.
| Characteristics | Values |
|---|---|
| Technique | Velveting |
| Origin | Chinese |
| Purpose | To protect meat from the heat of a wok, keeping it tender and juicy |
| Meat | Boneless, skinless chicken breasts |
| Preparation | Freeze chicken for 20 minutes to make it easier to slice |
| Marinade | Soy sauce, sherry, water, cornstarch, flour, sesame oil, egg white, rice wine, baking soda, oyster sauce, red wine |
| Cooking Method | Pan-searing, stir-frying, deep-frying, blanching |
| Result | Silky, tender chicken with a light crust |
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What You'll Learn
The benefits of velveting chicken
Velveting chicken is a Chinese cooking technique that can be used to tenderize and add flavour to chicken before stir-frying. It is a simple process that can elevate your chicken dishes to restaurant quality.
Secondly, velveting can add flavour to your chicken. The process involves marinating the chicken in a mixture of ingredients such as soy sauce, rice wine, cornstarch, and aromatics. This infuses the chicken with flavour before it is even cooked, resulting in a more flavourful dish overall.
Additionally, velveting chicken is a versatile technique that can be used in a variety of dishes beyond stir-fries. It can be used to create juicy and tender chicken for curries, soups, or even just grilled chicken breasts. You can also experiment with different marinades to find the perfect flavour combination for your dish.
Finally, velveting chicken is a time-saving technique. While it does add a few extra steps to your cooking process, it ensures that your chicken is cooked perfectly the first time, reducing the risk of overcooking or drying out the meat. With velveting, you can have tender and juicy chicken every time, without having to closely monitor the cooking process.
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How to velvet chicken
Velveting is a Chinese cooking technique used in stir-frying that helps keep chicken moist and juicy during the high-heat cooking process. It is a two-step process that involves coating the chicken in a mixture of cooking fat (oil or melted butter) and cornstarch, and then par-cooking it in oil or water before stir-frying.
To velvet chicken, start by trimming any excess fat from the chicken breasts and slicing them into 1/4-inch thick slices. Put the chicken in the freezer for about 20 minutes to make it firm but not frozen, as this will make it easier to slice.
Next, prepare the marinade. In a medium bowl, whisk together 2 tablespoons of melted butter, 1 tablespoon of all-purpose flour, 1 teaspoon of cornstarch, and some ground black pepper. You can also add other ingredients like sesame oil, soy sauce, rice wine, oyster sauce, Shaoxing wine, or egg whites. Add the chicken to the bowl and toss until it is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to one hour.
After the chicken has marinated, heat up a skillet or wok over medium-high heat and add oil. Add the chicken to the skillet and sear for 3-4 minutes on each side, until it is browned and cooked through. If using a nonstick pan, heat the oil until it starts to smoke before adding the chicken.
Once the chicken is cooked, transfer it to a serving platter and sprinkle with minced green onions. Serve with white rice or Chinese noodles and a side of stir-fried vegetables.
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What to serve with velvet chicken
Velvet chicken is a versatile dish that can be served with a variety of sides and in various forms. Here are some ideas for what to serve with velvet chicken:
Stir-Fries
Velvet chicken is commonly used in stir-fries, and this cooking technique is said to yield tender and juicy pieces of chicken. When making a stir-fry with velvet chicken, you can experiment with different vegetables, sauces, and seasonings to create unique flavor combinations. Some common vegetables used in chicken stir-fries include red peppers, broccoli, onions, green beans, carrots, and celery. You can also add ingredients like garlic, ginger, and green onions to enhance the flavor.
Noodles and Rice
Velvet chicken can be served with Chinese noodles or white rice. It can be used as a protein topping for rice bowls or added to stir-fried noodles.
Salads and Wraps
The velveted chicken can also be used in salads and wraps, offering a tender and juicy addition to these dishes.
Other Dishes
While velvet chicken is typically used in stir-fries, it can also be cooked in other ways. For example, you can marinate the velveted chicken in a cornstarch/cornflour mixture and then deep fry it or blanch it in water before adding it to a stir-fry. This technique is said to create a protective coating, sealing in the juices and preventing overcooking. You can also use egg whites in the marinade for a similar effect.
Additionally, you can experiment with different sauces and seasonings when preparing velvet chicken. Some common flavorings used in the velveting process include soy sauce, oyster sauce, rice wine, sesame oil, and baking soda.
Remember, velvet chicken is a versatile dish that can be adapted to suit your taste preferences and the type of meal you want to create.
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Chicken preparation
Before slicing the chicken, partially freeze it for about 20 minutes. This makes it firm but not frozen, which helps achieve uniform slices. Cut the chicken breasts horizontally in half where they are thickest, and then slice them into thin pieces, about 1/4 inch thick.
To velvet the chicken, you can use a simple mixture of oil, cornstarch, and a flavour agent like soy sauce, oyster sauce, or rice wine. Some recipes also include sesame oil, flour, and black pepper in the velveting mixture. Coat the chicken pieces evenly with this mixture.
For a more traditional velveting technique, marinate the chicken in a mixture of egg whites, cornstarch, and flavouring liquids like soy sauce. This adds a protective layer to the chicken, keeping it moist and tender during cooking.
After marinating, par-cook the chicken in oil or water before stir-frying to set the coating. You can also deep-fry the chicken in a hot wok, which creates a light crust that eventually melts when added to the sauce. Alternatively, for a healthier option, blanch the chicken in boiling water.
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Velveting alternatives
Velveting is a Chinese cooking technique used to tenderise chicken and other meats. It is a two-step process that involves marinating the meat and then pre-cooking it in oil or poaching it in boiling water before stir-frying. While velveting is a great way to ensure juicy and tender chicken, there are a few alternatives to this method.
One alternative is to simply use a marinade without the pre-cooking step. A typical marinade for velveting chicken includes cornstarch, egg white, wine, and soy sauce or oyster sauce. However, a shortcut marinade can be made by just mixing cornstarch with flavouring liquids like soy sauce and rice wine. The cornstarch marinade will still protect the meat and keep it tender during stir-frying, without the extra step of pre-cooking.
Another alternative is to use baking soda as a tenderising marinade. This method involves sprinkling baking soda all over the chicken and then refrigerating for 20-30 minutes. After rinsing off the baking soda and patting the chicken dry, you can proceed directly to stir-frying.
Additionally, some recipes suggest adding egg white to the velveting marinade, but this is not a common practice among Chinese cooks and may not be worth the extra trouble. Instead, a simple mixture of water, oil, cornstarch, and flavour agents like soy sauce or oyster sauce can be used for marinating the chicken.
Finally, while not exactly an alternative, it is important to note that the quality of the chicken also plays a role. In most cases, good quality chicken is already tender, so velveting may not be necessary. Velveting is most useful for tougher cuts of meat or when dealing with "woody breast," a condition caused by hardened muscle fibres.
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