How does velveting chicken work

Bring water and oil to a boil in a pot over high heat. Reduce heat to medium. I Made It Print. Full Nutrition. Reviews 50 Read More Reviews. Most helpful positive review Angels. Rating: 5 stars. I am wondering why someone would rate this recipe without trying it first. I tried this for the first time and it came out perfect.

One of the reviewers said that the directions were incomplete?? Another one said that it came out chewy? Hmmmm, i guess it depends how Long you have been cooking : Anyways, I really enjoyed this recipe and will definitely do it every time I make a stir fry thank you!!

Read More. Most helpful critical review Dani. Rating: 2 stars. I tried it as written but didn't find that it worked at all. It seemed to make the chicken chewier if anything! And I wasn't able to brown it afterwards without overcooking it. More work more dishes and no benefit means I will not try it again.

Reviews: Most Helpful. This is a great technique, new to me. Imade a misteak the first time in that when I added the chicken to the water it dropped the temperature too quick that meant it had to stay more than a minute to get back to boiling, which caused a little toughness.

When I did it the second time I worked with smaller batches - the temperature stayed High, and the chicken was perfect. Really is like Chinese takeout! Tome Trajkovski. Velveting is an excellent technique and a must for making the closest one can get to how the better American Chinese restaurants achieve their excellent results.

When I was a very young cook I worked in a bistro. One of our very popular dishes was a basic chicken stir fry made with mushrooms onions and pea pods served over rice pilaf. Customers loved it. It was a very simply dish and the reason why is because we did a simpler modified velveting to the chicken we used.

We cut chicken breasts into about 1 inch cubes. Then we made a basic velveting slurry with cornstarch salt wine and a bit of cognac. The chicken was mixed into the slurry and portioned and then refridgerated for the lunch rush. Over the many years I had forgotten about velveting until I remembered it years later. I now use a very similar basic velveting recipe of cornstarch with a good wine fortified wine of mix some good wine with cognac to fortify it yourself.

Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein it can be anything really: chicken, pork, beef, shrimp, tofu, or even mushrooms , combine 1 Tbsp. I like to add sliced onions or garlic as well, which gives the alliums additional time to soak up the oil and salt. Mix everything well, cover, and refrigerate for at least 30 minutes or up to one hour to allow time for the cornstarch to transform into a thin gelatinous layer.

To give your velveted meat an even thicker coating of sauce, add an egg white to the slurry. For additional flavor, try adding 1 Tbsp. Shaoxing wine or 1 Tbsp.

Try the following recipes, velveting the meat first before continuing. We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information. Food Poetry TV Commercial. Share article Twitter Facebook. Explore our delicious product range. Experience our sensational quality.