Mia Patel
Stick velvet chicken is a Chinese cooking technique used to tenderize chicken before stir-frying. It involves marinating the chicken in a mixture of water, oil, cornstarch, and a flavor agent like soy sauce or oyster sauce. The chicken is then par-cooked in oil or water before being added to the stir-fry. This process creates a protective barrier on the chicken, keeping it tender and juicy. Steamed chicken, on the other hand, is typically cooked without a marinade and is not stir-fried. It is cooked by steaming the chicken in a steamer basket over boiling water. While both methods result in tender chicken, stick velvet chicken is specifically prepared for stir-fries and has a unique silky texture due to the velveting process.
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What You'll Learn
What is stick velvet chicken?
Stick velvet chicken is a Chinese cooking technique used to tenderize chicken before stir-frying. The process involves marinating and precooking chicken in oil or hot water before adding it to a stir-fry with other ingredients. This technique helps to retain moisture and flavor from the marinade, resulting in tender and juicy chicken.
To velvet chicken, the chicken breast is sliced thinly and marinated for a few minutes in a mixture of cooking sherry and corn starch. The chicken is then added to hot water or oil and gently stirred to separate the pieces and prevent them from sticking together. The chicken is only partially cooked during this process, as it will finish cooking during the stir-frying.
Velveting chicken does not add any flavor, so it tastes like regular chicken. Instead, the technique focuses on breaking down the chicken fibers to create a softer texture on the inside and surface of the meat. This results in juicy and tender chicken that is ideal for stir-fries or other dishes where chicken strips or bite-sized pieces are used.
While the exact origins of the term "velvet chicken" are unclear, it is believed to refer to the soft and silky texture of the chicken after being subjected to this unique cooking technique. This method is commonly used in Chinese restaurants to create tender and juicy chicken for stir-fries, and it is now being shared more widely for home cooks to replicate the delicious results.
Overall, stick velvet chicken is a simple yet effective technique that can elevate the texture and taste of chicken in a variety of dishes, making it a valuable skill for any cook to have in their repertoire.
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What is steamed chicken?
Steamed chicken is a dish that involves cooking chicken using steam. However, in the context of Chinese cooking, "steamed chicken" could refer to a specific technique called "velveting chicken," which is a method used to tenderize and soften chicken before stir-frying or cooking it in a wok. This technique is commonly used in Chinese cuisine to create juicy and tender chicken dishes.
Velveting chicken is a two-step process that involves marinating and pre-cooking the chicken before adding it to another dish. First, the chicken is sliced into strips or small, uniform pieces. Marinating the chicken involves coating it with a mixture of ingredients such as water, oil, cornstarch, and aromatics like soy sauce, oyster sauce, sesame oil, or Shaoxing wine. This marinade gives the chicken a fluffy coating. Additionally, ingredients like baking soda, egg whites, or salt can be added to further enhance the tenderness of the meat.
After marinating, the chicken is pre-cooked by passing it through oil (also known as "oil velveting" or "zǒu yóu" in Mandarin) or poaching it in boiling water ("water velveting"). Oil velveting involves searing or flash-frying the chicken in hot oil for a short time, creating a light crust that melts when added back into the sauce. Water velveting involves blanching the chicken in boiling water with oil, gently stirring to separate the pieces and prevent them from sticking together.
The velveting process gives the chicken a silky texture, retaining moisture and flavor from the marinade. It is a popular technique used by both restaurants and home cooks to create tender and juicy chicken dishes, particularly in stir-fries and Chinese cuisine. While the specific steps and ingredients may vary, velveting chicken ensures that the meat remains tender and flavorful during cooking.
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How to velvet chicken
Velvet chicken is a Chinese cooking technique used to tenderize chicken before stir-frying. The chicken fibres are broken down, resulting in softer meat. While the process does not add any flavour, it helps the chicken retain moisture and flavour from the marinade.
Velveting chicken is a simple method that involves marinating and pre-cooking the chicken before adding it to another dish. Here is a step-by-step guide on how to velvet chicken:
Step 1: Prepare the Chicken
Slice the chicken into 1½- to 2-inch (5cm) pieces, about ¼-inch thick. Remember to slice across the grain, especially if using chicken breast. Partially freezing the chicken can make slicing easier.
Step 2: Marinate the Chicken
There are several options for the marinade:
- A simple mixture of water, oil, cornstarch, and a flavour agent like soy sauce or oyster sauce. Other ingredients like Shaoxing wine, sesame oil, or egg whites may also be added.
- A cornstarch/cornflour sludge, followed by deep-frying or blanching in water.
- Baking soda, which is sprinkled over the chicken and then rinsed off after 20-30 minutes.
Step 3: Pre-cook the Chicken
After marinating, the chicken is pre-cooked by searing it in a hot wok or deep-frying. When using oil, break up the chicken slices quickly to prevent them from sticking together. Keep stirring and tossing for a few seconds until the chicken is cooked and the starch coating has set.
Step 4: Final Dish
Once the chicken is velveted, it can be added to a stir-fry or another dish and cooked according to the recipe.
Velveting chicken is a versatile technique that can be used for various Chinese dishes, including stir-fries, fried rice, and noodles. It ensures that the chicken remains tender, juicy, and flavourful.
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The difference between steaming and velveting
Steaming and velveting are two distinct cooking techniques that can be used to prepare chicken. While steaming involves cooking food with steam, usually in a sealed vessel, velveting is a specific technique used to tenderise chicken, pork, shrimp, beef, and seafood before stir-frying.
Velveting is a Chinese cooking technique that gives meat a tender, silky texture. It involves marinating and pre-cooking the meat before adding it to another dish. The process breaks down the chicken fibres, resulting in softer meat. While steaming is a well-known cooking method, velveting is a specific technique within the broader category of cooking.
There are two primary methods of velveting: water-velveting and oil-velveting. In water-velveting, the meat is marinated and then blanched in boiling water with a small amount of added oil. This technique is simple, quick, and suitable for home kitchens. Oil-velveting, also known as "passing through oil," involves searing marinated meat in a wok or frying pan for a brief period until the exterior is cooked. While oil-velveting is commonly used in Chinese restaurants, it can be challenging to execute at home due to the large amount of oil required to fully submerge the meat.
Velveting does not alter the flavour of the chicken but instead affects its texture. It is a versatile technique that can be used on various meats and seafood, enhancing their tenderness and juiciness. The process involves marinating the meat in a mixture of egg white, wine, and cornstarch, and then quickly cooking it through one of the velveting methods before stir-frying.
In summary, steaming and velveting are distinct cooking techniques. Steaming is a broad method of cooking food with steam, while velveting is a specific technique used to tenderise meat and seafood before stir-frying, giving it a unique silky texture without altering its flavour. Velveting can be achieved through water-velveting or oil-velveting, each yielding tender and juicy results.
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The benefits of each cooking method
Stick velvet chicken and steamed chicken are two different cooking methods with distinct benefits.
Benefits of Stick Velvet Chicken:
Stick velvet chicken, also known as velveting, is a Chinese cooking technique used to tenderize and add flavour to chicken before stir-frying. This method involves marinating and pre-cooking the chicken in oil or poaching it in boiling water before stir-frying with other ingredients. Velveting gives the chicken a silky texture and helps retain moisture and flavour from the marinade. It is a popular technique used by both restaurants and home cooks to create tender and juicy chicken dishes.
Benefits of Steamed Chicken:
Steaming is a cooking method that uses water vapour to cook food gently. It offers several health and flavour benefits when preparing chicken. Firstly, steaming minimizes the need for added fats or oils, making it a healthier and lower-calorie option. Secondly, it helps retain the chicken's natural moisture, preventing it from drying out and resulting in tender and juicy meat. Additionally, steaming preserves nutrients, including vitamins and minerals, that may be lost during other cooking methods like boiling. The gentle heat of steaming also ensures even cooking, making it suitable for various chicken cuts and whole chickens.
Both methods have their advantages, depending on the desired outcome and dish. Stick velvet chicken is ideal for stir-fries, while steaming is a versatile option for various chicken dishes, providing a nutritious and flavourful outcome.
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Frequently asked questions
Velvet chicken is chicken that has been prepared using a Chinese cooking technique called velveting, which involves marinating and pre-cooking chicken before stir-frying it.
Velvet chicken is prepared to make the chicken tender and juicy.
To make velvet chicken, the chicken is first sliced into thin strips or small pieces. It is then marinated in a mixture of water, oil, cornstarch, and a flavour agent like soy sauce or oyster sauce. The chicken is then pre-cooked in oil or water before stir-frying.
No, stick velvet chicken is not the same as steamed chicken. Stick velvet chicken refers to the technique of velveting chicken, which involves marinating and pre-cooking the chicken before stir-frying. Steamed chicken, on the other hand, is cooked by exposing it to steam, typically in a steamer basket or rack set over boiling water.
Yes, you can steam velvet chicken. After marinating and pre-cooking the chicken using the velveting technique, you can steam it instead of stir-frying.
